Butternut Squash Velouté Soup with Turmeric

Allergen and Diet Summary

Vegan
Gluten-Free
Soy-Free

Recipe Categories


This butternut squash velouté is a simple and healthy vegan soup perfect to warm you up on a cold day. Prepared with blended pumpkin, red lentils and tasty spices, it will keep you full and provide lots of nutrients and antioxidants.

Butternut Squash Velouté Soup Recipe

Info


Cost

Health

Time 30m

Contents

Introduction

In just three simple steps you can prepare this easy butternut squash velouté, a hearty vegan and gluten-free soup recipe perfect to cheer you up on a cold day. 

Loaded with precious nutrients from red lentils, turmeric, nuts, and seeds this pumpkin velouté soup is also incredibly healthy.

Butternut squash is a starchy vegetable rich in fibres and vitamins. In fact, a single serving of this soup provides over 200% of your recommended daily intake of vitamin A, which is essential for a healthy immune system, eyes, and skin.

Adding red lentils and turmeric not only gives velvety texture, spicy flavour, and deep yellow colour to this squash soup, but also a source of proteins, iron, and powerful antioxidants.

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Ingredients


Adjust
Servespeople

To Garnish


  • Pumpkin Seeds
    25 g
  • Pistachios
    25 g
  • Fresh Coriander
    8 g
  • Desiccated Coconut
    1 tsp

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

Allergens are marked in bold

Recipe Instructions

step 1


In a deep pan, sizzle the extra virgin olive oil with finely chopped onions until they are soft and translucent.

Stir in crushed garlic, hot chilli flakes, cinnamon, and turmeric and sizzle for a minute or until the garlic is fragrant.

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

step 2


Pour in the vegetable stock, cover, and bring to the boil.

Simmer for 20 minutes until the squash is soft and lentils are cooked through.

Season with salt and pepper according to taste.

step 3


Remove the pan from the heat and add freshly squeezed lemon juice.

Blend the pumpkin soup with an immersion blender or in a food processor.

Garnish each serving with toasted pumpkin seeds, chopped pistachios and coriander, and coconut flakes.

Enjoy your vegan butternut squash velouté with steamed rice or with this fragrant garlic bread!

Tips


  • Add a splash of coconut milk for a richer velouté soup recipe.

  • You can prepare this butternut squash soup also with sweet potatoes: add a serving of 100g per portion or substitute for half of the squash.

  • To top up this vegan soup with healthy nutrients, add a tablespoon of nutritional yeast per serving.