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
To Garnish
- Pumpkin Seeds
- Pistachios
- Fresh Coriander
- Desiccated Coconut
For the Velouté
- Extra Virgin Olive Oil
- Onion
- Garlic Clove
- Chillies
- Cinnamon
- Turmeric
- Butternut Squash
- Dried Red Lentils
- Vegetable Stock
- Salt
- Black Pepper
- Lemon Juice
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.