Butternut Squash & Red Lentil Soup

Butternut and red lentil soup

Butternut Squash & Red Lentil Soup
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  • 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 (optional)
  • 1 litre vegetable stock
  • Salt and pepper


  1. Rinse the lentils and leaves to soak in a bowl of cold water.
  2. 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 transparent.
  3. Add the butternut squash and saute for a further 5 minutes.
  4. Add the stock and gently simmer for 20 minutes until all the vegetables are soft and mushy. Add the corn If using) and red lentils, cover the saucepan and simmer for a further 20 minutes.
  5. Remove from the heat, let the soup cool slightly and then blend. You can leave it a bit chunky if you want.
  6. Season to taste.

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