Recipe of Favorite Vegan Spicy Butternut Squash & Lentil Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan spicy butternut squash & lentil soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Vegan Spicy Butternut Squash & Lentil Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

My vegan coconut butternut squash recipe is super easy to make and finger licking good! I love pairing it up with brown rice and avocado, or even add some. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! Butternut squash makes for a super-filling vegan ingredient in autumn dinners.

To get started with this recipe, we have to first prepare a few components. You can cook vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:

1. Take 1 Butternut squash
2. Make ready 2 medium onions
3. Get 2 cloves garlic
4. Take 1 litre vegetable stock
5. Make ready 100 g Lentils
6. Prepare 1/2 tsp hot chilli powder
7. Get 1/2 whole red chilli

I could eat butternut squash every single day. Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene. With sweet butternut squash and spicy chilli.

Steps to make Vegan Spicy Butternut Squash & Lentil Soup:

1. Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more.
2. Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste.

Winter squashes like butternut squash are especially high in beta-carotene. With sweet butternut squash and spicy chilli. Butternut squash is one of my favourite ingredients in a soup because it gives such a creamy This soup also makes use of the seeds from the squash, so nothing goes to waste! Simply fry the seeds in a little garlic olive oil for a lovely crouton alternative. This vegan butternut squash soup is simply the best.

So that is going to wrap this up for this exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!