Butternut Squash Velouté Soup with Turmeric


Vegan
Dairy-Free
Eggs-Free
Gluten-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs39.8g13.3%
of which Sugars7.5g8.3%
Fats14.8g22.8%
of which Saturates2.8g13.9%
Proteins13.3g28.8%
Fibers16.9g67.5%

Nutrients Proportions

  • carbs 47%
  • sugars 9%
  • fats 17%
  • saturates 3%
  • proteins 16%
  • fibers 20%
* All data is per serving
Butternut Squash Velouté Soup Recipe Preview

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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

Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold

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

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 1 Image 1

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 2 Image 1

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!

Step 3 Image 1

Foodacious 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.