Spicy Butternut squash soup
This spicy butternut squash soup recipe was inspired from a Patagonian squash soup I tried at Kendal Mountain Festival a few years back. Using dried chipotle chillies for a smoky spice kick and red lentils for protein, this soup will warm you up in the cooler months. It's suitable for anyone who is vegetarian, vegan or gluten free.
Spicy butternut squash soup
(Serves 4)
Ingredients
1 Tbsp extra virgin olive oil
1 Medium onion, chopped
Butternut squash, peeled & chopped
2 dried chipotle chillies
1 cup boiling water
1 long red pepper/capsicum, chopped
1 vegetable stock cube
2 tsp sweet paprika
2 tsp coriander powder (or 3 tsp coriander seeds, crushed in a mortar & pestle)
3/4 cup red lentils
water
Salt & pepper to taste
Method
Heat olive oil in a large saucepan on medium heat. Add the chopped onion and cook until softened.
Add in the butternut squash and cook for 5 minutes to allow the edges to brown slightly, stirring regularly to avoid burning.
While the butternut squash is cooking, chop the dried chipotle chillies into small strips and rehydrate in boiling water for a few minutes until soft.
Add the rehydrated chillies (with the chilli water) and red pepper into the saucepan and add enough water to cover all the vegetables.
Mix in the stock cube, paprika, coriander powder and lentils and allow to cook on simmer, stirring regularly to avoid burning.
Once the butternut squash and lentils are soft, puree with a stick blender until smooth. Add additional water as required to achieve desired consistency.
Add salt and pepper to taste.
I typically serve mine with Skyr high protein yoghurt, a dash of olive oil and some pumpkin seeds for a nice crunch.
Enjoy!
Gemma
Gemma Sampson RD APD
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