Spiced Butternut Squash And Lentil Soup Food

SPICED LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large flameproof casserole dish or 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 and ras el hanout, and cook for 1 min more.
• 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 with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Peel and chop squash into small cubes.
• put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
• add sugar and water and cook for 20 minutes.
• add salt and lemon juice and cook for 5 minutes.
• blend until smooth and serve hot with bread.
• OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

SPICED BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Place all ingredients in slow cooker.
• Cover and cook on low for 8-9 hours or on high for 4 hours.

BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
• Add carrots, celery and squash and continue cooking for another 10 minutes.
• Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
• Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
• * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!