by
Health
Time
30mCost
341 kcal
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.
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.
2
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| Pumpkin Seeds | 25g |
|---|---|
| Pistachios | 25g |
| Fresh Coriander | 8g |
| Desiccated Coconut | 1tsp |
| Extra Virgin Olive Oil | 0.5tbsp |
|---|---|
| Onion | 1 |
| Garlic Clove | 1 |
| Chillies | 1tsp |
| Cinnamon | 0.5tsp |
| Turmeric | 1tsp |
| Butternut Squash | 350g |
| Dried Red Lentils | 90g |
| Vegetable Stock | 350mL |
| Salt | 0to taste |
| Black Pepper | 0to taste |
| Lemon Juice | 1tsp |
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.
| Pumpkin Seeds | 25g |
|---|---|
| Pistachios | 25g |
| Fresh Coriander | 8g |
| Desiccated Coconut | 1tsp |
| Extra Virgin Olive Oil | 0.5tbsp |
|---|---|
| Onion | 1 |
| Garlic Clove | 1 |
| Chillies | 1tsp |
| Cinnamon | 0.5tsp |
| Turmeric | 1tsp |
| Butternut Squash | 350g |
| Dried Red Lentils | 90g |
| Vegetable Stock | 350mL |
| Salt | 0to taste |
| Black Pepper | 0to taste |
| Lemon Juice | 1tsp |
Add the vegetable stock and simmer covered for 20 minutes until the squash is tender. Then, season with salt and pepper to taste.
| Pumpkin Seeds | 25g |
|---|---|
| Pistachios | 25g |
| Fresh Coriander | 8g |
| Desiccated Coconut | 1tsp |
| Extra Virgin Olive Oil | 0.5tbsp |
|---|---|
| Onion | 1 |
| Garlic Clove | 1 |
| Chillies | 1tsp |
| Cinnamon | 0.5tsp |
| Turmeric | 1tsp |
| Butternut Squash | 350g |
| Dried Red Lentils | 90g |
| Vegetable Stock | 350mL |
| Salt | 0to taste |
| Black Pepper | 0to taste |
| Lemon Juice | 1tsp |
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!
| Pumpkin Seeds | 25g |
|---|---|
| Pistachios | 25g |
| Fresh Coriander | 8g |
| Desiccated Coconut | 1tsp |
| Extra Virgin Olive Oil | 0.5tbsp |
|---|---|
| Onion | 1 |
| Garlic Clove | 1 |
| Chillies | 1tsp |
| Cinnamon | 0.5tsp |
| Turmeric | 1tsp |
| Butternut Squash | 350g |
| Dried Red Lentils | 90g |
| Vegetable Stock | 350mL |
| Salt | 0to taste |
| Black Pepper | 0to taste |
| Lemon Juice | 1tsp |
Unsweetened, 100% vegan, organic, and paleo friendly coconut milk with a rich, creamy flavor that is perfect for baking, preparing beverages and Thai cooking ☝️.