Butternut Squash and Red Lentil Soup with Sage

Butternut squash and red lentil soup in a bowl garnished with parmesan and three pan fried sage leaves.

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Butternut Squash and Red Lentil Soup with Sage

This butternut squash and red lentil soup is a delicious combination of gently sweet and earthy squash, filling, nutritious and creamy lentils and a healthy dose of fresh sage. Comforting hug in a bowl!

Course Light Dinner, Lunch, Soup

Cuisine British

Keyword butternut squash and red lentil soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 392kcal

Author Jo Allison

Equipment

Ingredients

2 tablespoon cold pressed rapeseed oil or olive oil
1.5 kg butternut squash (weight before peeling) peeled, deseeded and cut into chunks
2 medium onions peeled and roughly chopped
3 garlic cloves peeled and finely chopped/minced/grated
150 g dried red lentils rinsed
1.25 ltr vegetable stock homemade, from stock cube or bouillon
10 g fresh sage roughly chopped (see notes)
1 teaspoon dried thyme or few sprigs of fresh
1 teaspoon Pul Biber (Aleppo Pepper) chilli flakes or any chilli flakes you like (optional)
salt and pepper to taste

Metric - US Customary

Instructions

Start by preparing all your ingredients as per instructions in the recipe card.
Peel, deseed and chop butternut squash into medium chunks, trying to keep them similar size so that they cook evenly. Roughly chop the onion and finely chop, grate or mince garlic. Roughly chop sage and leave thyme as is.
Heat up couple tablespoons of olive oil in a large pot with a lid.
Add the onion and sauté it for approximately 5 minutes until soften but not too coloured.
2 tablespoon cold pressed rapeseed oil or olive oil, 2 medium onions
Add butternut squash chunks, garlic, sage and thyme and give it all a good mix. Keep sautéing all the veggies for another 5 minutes stirring from time to time, not allowing them to catch.
1.5 kg butternut squash (weight before peeling), 3 garlic cloves, 10 g fresh sage, 1 teaspoon dried thyme or few sprigs of fresh
Next, add lentils, stock and chilli flakes (if using) and give it all another good mix.
Bring the soup to boil then turn the heat down, pop the lid on leaving a small vent and let it simmer until squash is tender and lentils are soft (approx. 20 minutes).
150 g dried red lentils, 1.25 ltr vegetable stock, 1 teaspoon Pul Biber (Aleppo Pepper) chilli flakes
Take the woody thyme stalks out and blend the soup with a hand blender to your desired consistency.
Taste and adjust season with some salt and pepper if needed.
Serve and enjoy!
salt and pepper

Notes

Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
Feel free to substitute butternut squash for a different one depending on availability.
Feel free to use dried sage instead of fresh. You will need approx. 3.5g (0.12oz).
Leftover soup will keep in the fridge for up to 5 days or can be frozen for up to 3 months.

TIPS:

The amount of salt you'll need to add to your soup will depend on the saltiness of your stock so bear that in mind when adding seasoning. Always taste before adding more!

Rinse your lentils thoroughly under cold running water until it runs clear, to get rid of any dust and/or debris.

If using fresh thyme, make sure to fish it out before blending your soup.

Don't feel like you need to puree the soup super smooth. You can of course leave it a bit chunky if you prefer.

Make sure you taste your soup as you cook it to ensure you're happy with the flavour and adjust seasoning as required. You might want to add a squeeze of lemon juice or cream at the end. Make it your own!

Nutrition