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Butternut squash soup

It’s such a super easy recipe

We are getting in to that season were the go-to is a lovely warming soup. Soups are fantastically quick, and a great way to use up leftovers. This one is good frozen too, so make a load. You don’t need many ingredients for this one, and don’t need to be too accurate with them either: a bit more, or a bit less of any of them is fine.

Half a large butternut squash

large blob of butter for frying

1 large onion

2 large potatoes

Two or three large carrots

700ml vegetable stock

100g split red lentils

1 tsp chilli flakes

 

Melt the butter in a frying pan.

Peel and dice half a butternut squash, and add it in, and fry gently for five minutes

Peel and chop an onion , add it in, together with 0.5 teaspoon of chilli flakes.

Fry on a low heat so they don’t burn, for about 20 mins.

In the meantime,  dice a couple of potatoes and a  couple of large carrots.
put them in a pan of vegetable stock.

Add the red lentils ( I always put them in soup!)

Simmer for 20 minutes. when done, add the onion/squash mix to the potatoes.

Blend of of the mix until smooth , or mash with a potato masher for a coarser texture.

Serve, sprinkling the last of the chlli flakes on top.

If it’s too thick,  add a bit of boiling water, to get the right consistency.
If you put too much chilli in , don’t panic! stir in some natural yoghurt, or even milk, to get the heat down.

Have something light afterwards, lemon and lime polenta cake with some vanilla icecream goes perfectly. 😋

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