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Butternut and red lentil soup

Butternut and red lentil soup

My Dad doesn’t have a wide culinary repertoire but he does make an awesome pumpkin soup. I still
remember the joy of a hearty bowl of his homemade pumpkin soup with some buttery toast for
lunch on a cold winter’s day. Alas, I now live half a world away from my Dad so I’ve had to learn to
make my own soup.

I use butternut squash instead of pumpkins as they are more readily available and slightly easier to
peel and chop. Butternut squash is rich in fibre and vitamins and minerals so it’s a good all-rounder
to add to your diet (it’s also lovely roasted in small pieces and added to salads or quinoa dishes). I
like to add some protein to my soups and red lentils work really well. Lentils are also a good source
of iron and magnesium which are essential minerals for energy.

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