Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan spicy butternut squash & lentil soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something which I have loved my whole life.
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened. Blend everything using an immersion blender.
To get started with this recipe, we have to prepare a few components. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Prepare 1 Butternut squash
- Make ready 2 medium onions
- Prepare 2 cloves garlic
- Make ready 1 litre vegetable stock
- Get 100 g Lentils
- Make ready 1⁄2 tsp hot chilli powder
- Prepare 1⁄2 whole red chilli
This amazing vegan butternut squash soup is the perfect fall meal. It's made with roasted butternut squash, ginger and other veggies, but without any cream! Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer.
Instructions to make Vegan Spicy Butternut Squash & Lentil Soup:
- Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste.
Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. In a bowl toss butternut squash and olive oil. Add salt, pepper, and chipotle powder. Arrange butternut squash in a single layer on the baking sheet.
So that is going to wrap this up for this special food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
