Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Take 1 Butternut squash
- Take 2 medium onions
- Take 2 cloves garlic
- Prepare 1 litre vegetable stock
- Make ready 100 g Lentils
- Prepare 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.
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