Go Back
–+ servings
Butternut squash soup with chilli

Butternut squash soup with chilli

Butternut squash soup with chilli is a thick and hearty vegetarian soup with the warmth of chilli.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine British
Servings 4
Calories 1089 kcal

Equipment

  • Large pan with lid
  • Hand blender

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 1089kcalCarbohydrates: 93gProtein: 22gFat: 67gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 42575mgPotassium: 971mgFiber: 18gSugar: 27gVitamin A: 27030IUVitamin C: 32mgCalcium: 91mgIron: 3mg
Keyword Chilli, Vegetables
Tried this recipe?Let us know how it was!