how to make

Butternut Squash Velouté Soup with Turmeric

by

Health

Time

30m

Cost

Nutrients

341 kcal

Carbs 40 grams

Sugars 7 grams

Total Fats 15 grams

Saturates 3 grams

Fibers 17 grams

Proteins 13 grams

About this recipe

This easy butternut squash velouté is a hearty and healthy vegan soup recipe perfect to warm you up on a cold day. Prepared with blended pumpkin and red lentils and spiced up with turmeric, chillies, and cinnamon, it’s a meal that will keep you full and boost your intake of nutrients like vitamin A, fibres, and antioxidants.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

2

swipe up for ingredients

Ingredients List

To Garnish

Pumpkin Seeds25 g
Pistachios25 g
Fresh Coriander8 g
Desiccated Coconut1 tsp

For the Velouté

Extra Virgin Olive Oil0.5 tbsp
Onion1
Garlic Clove1
Chillies1 tsp
Cinnamon0.5 tsp
Turmeric1 tsp
Butternut Squash350 g
Dried Red Lentils90 g
Vegetable Stock350 mL
Salt to taste
Black Pepper to taste
Lemon Juice1 tsp

STEP 1

Sizzle the oil with chopped onions, crushed garlic, chillies, cinnamon, and turmeric for 5 minutes.

Then, add diced butternut squash and dried red lentils and cook for 5 minutes.

Ingredients List

To Garnish

Pumpkin Seeds25 g
Pistachios25 g
Fresh Coriander8 g
Desiccated Coconut1 tsp

For the Velouté

Extra Virgin Olive Oil0.5 tbsp
Onion1
Garlic Clove1
Chillies1 tsp
Cinnamon0.5 tsp
Turmeric1 tsp
Butternut Squash350 g
Dried Red Lentils90 g
Vegetable Stock350 mL
Salt to taste
Black Pepper to taste
Lemon Juice1 tsp

STEP 2

Add the vegetable stock and simmer covered for 20 minutes until the squash is tender. Then, season with salt and pepper to taste.

Ingredients List

To Garnish

Pumpkin Seeds25 g
Pistachios25 g
Fresh Coriander8 g
Desiccated Coconut1 tsp

For the Velouté

Extra Virgin Olive Oil0.5 tbsp
Onion1
Garlic Clove1
Chillies1 tsp
Cinnamon0.5 tsp
Turmeric1 tsp
Butternut Squash350 g
Dried Red Lentils90 g
Vegetable Stock350 mL
Salt to taste
Black Pepper to taste
Lemon Juice1 tsp

STEP 3

Remove from the heat, add lemon juice, and blend until smooth and creamy. Garnish with toasted pumpkin seeds, chopped pistachios and coriander, and coconut flakes. Enjoy!

Ingredients List

To Garnish

Pumpkin Seeds25 g
Pistachios25 g
Fresh Coriander8 g
Desiccated Coconut1 tsp

For the Velouté

Extra Virgin Olive Oil0.5 tbsp
Onion1
Garlic Clove1
Chillies1 tsp
Cinnamon0.5 tsp
Turmeric1 tsp
Butternut Squash350 g
Dried Red Lentils90 g
Vegetable Stock350 mL
Salt to taste
Black Pepper to taste
Lemon Juice1 tsp