How to Make: Butternut Squash Velouté Soup with Turmeric

Name: Butternut Squash Velouté Soup with Turmeric
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 tbsp of Extra Virgin Olive Oil; 1 Onion; 1 Garlic Clove; 1 tsp of Chillies; 0.5 tsp of Cinnamon; 1 tsp of Turmeric; 350 g of Butternut Squash; 90 g of Dried Red Lentils; 350 mL of Vegetable Stock; Salt to taste; Black Pepper to taste; 1 tsp of Lemon Juice; 25 g of Pumpkin Seeds; 25 g of Pistachios; 8 g of Fresh Coriander; 1 tsp of Desiccated Coconut

how to make

Nutrients

Health Time 30m Cost 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. 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 Nuts 2 swipe up for ingredients Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

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. Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

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. Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

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! Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

how to make

Butternut Squash Velouté Soup with Turmeric

Nutrients

Carbs 40 grams

Sugars 7 grams

Total Fats 15 grams

Saturates 3 grams

Fibers 17 grams

Proteins 13 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

To Garnish

For the Velouté

STEP 1

Ingredients List

To Garnish

For the Velouté

STEP 2

Ingredients List

To Garnish

For the Velouté

STEP 3

Ingredients List

To Garnish

For the Velouté

Extra Virgin Olive Oil	0.5 tbsp
Onion	1
Garlic Clove	1
Chillies	1 tsp
Cinnamon	0.5 tsp
Turmeric	1 tsp
Butternut Squash	350 g
Dried Red Lentils	90 g
Vegetable Stock	350 mL
Salt	to taste
Black Pepper	to taste
Lemon Juice	1 tsp