Butternut squash soup with chilli
Butternut squash soup with chilli is a thick and hearty vegetarian soup with the warmth of chilli.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Soup
Cuisine British
Servings 4
Calories 1089 kcal
Large pan with lid
Hand blender
- 250 g butternut squash
- 2 sweet potatoes
- 3 carrots
- 1 onion (or leek)
- 1 tablespoon olive oil
- 1 litre vegetable stock (approx)
- 100 g red lentils
- 5 small dried chillis
- ½ teaspoon chilli powder (optional)
- 1 pinch salt
- 1 pinch black pepper
Peel and dice the butternut squash, sweet potato and carrots and slice the leek (or finely chop the onion).
Cook the onion/leek, butternut squash, sweet potato and carrots in a little olive oil for a few minutes.
Add the lentils, vegetable stock, chillis and seasoning.
Bring to the boil and simmer for around 45 minutes adding more vegetable stock if needed.
Remove from the heat and remove the chillis.
Blend using a hand blender.
Check for flavour and add chilli powder if you would like more heat.
Add additional vegetable stock or a little hot water if you would like a thinner soup.
Calories: 1089kcalCarbohydrates: 93gProtein: 22gFat: 67gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 42575mgPotassium: 971mgFiber: 18gSugar: 27gVitamin A: 27030IUVitamin C: 32mgCalcium: 91mgIron: 3mg
Keyword Chilli, Vegetables