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.
Butternut and red lentil soup
2 tablespoons of olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 thumb size piece of ginger, finely chopped
½ butternut squash, peeled, de-seeded and roughly chopped
½ cup dried red lentils
1 fresh corn on the cob or ½ cup canned or frozen corn
1 litre vegetable stock
Salt and pepper
Rinse the lentils and leaves to soak in a bowl of cold water.
Heat the oil in a large saucepan over a medium heat and add the onion, celery and ginger. Saute for 5 mins until the onions are soft and
Add the butternut squash and saute for a further 5 minutes. Add the stock and gently simmer for 20 minutes until all the vegetables are soft and mushy.
Add the corn and red lentils, cover the saucepan and simmer for a further 20 minutes.
Remove from the heat, let the soup cool slightly and then blend. You can leave it a bit chunky if you want. Season to taste.