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A silky, golden soup of sweet butternut squash and carrot with warming ginger, garlic, sage, thyme and rosemary, made in one pot and blended until velvety. Red lentils make it thick and creamy, add plant protein and fibre, and turn it into a satisfying meal. It’s naturally plant-based and perfect for autumn and winter.
1.
Heat the oil in the saucepan over a medium heat. Cook the onion and carrot until softened (5 minutes).
2.
Stir in the garlic, ginger, sage, thyme and rosemary for 1 minute.
3.
Add the squash, lentils and stock. Bring to the boil, then cover and simmer until the squash is tender and the lentils are soft (20–25 minutes).
4.
Blend until smooth, adding a splash of water if it’s too thick, and season with pepper.
5.
Roasted version: For a deeper flavour, roast the squash and carrot with 1 tsp of the oil at 200c (180c fan) for 25 minutes, then add them in step 3 and simmer for 15 minutes.
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot, adding a splash of water if it has thickened. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Topping: Sprinkle with 1 tsp toasted pumpkin seeds per bowl, or add a swirl of 0% fat Greek yoghurt (not vegan) for extra protein.
Cost-saving tips
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