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Butternut squash and red lentil soup

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Saturday, 24th September 2016, 08:00

Butternut squash and red lentil soup Butternut squash and red lentil soup

We usually cook this soup with pumpkin, but as we make the recipes in advance, it was a little too early for pumpkin season. Butternut squash is a great alternative. If the kids want to make carvings this Halloween, why not use the leftover flesh to create this hearty, warming soup?

1 tbsp and 1 tsp olive oil
2 onions, diced
2 garlic cloves, finely chopped
Approximately 800g chopped butternut squash flesh, plus the seeds
100g split red lentils
½ small pack thyme, leaves picked, plus extra to serve
1 litre hot vegetable stock
Pinch of salt and sugar
50g crème fraîche, plus extra to serve

1. Heat the tablespoon of oil in a large pan. Fry the onions until they soften and start to turn golden. Stir in the garlic, butternut squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.

2. Meanwhile, wash the butternut squash seeds. Remove any flesh and dry them with kitchen paper. Heat the teaspoon of oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir often, but cover the pan in between to keep them from jumping out. When the seeds look nutty and toasted, add a pinch of salt and sugar, and stir well.

3. Blend the cooked butternut squash mixture in a food processor until smooth, then add the crème fraîche and blitz again. Taste for seasoning and adjust accordingly.

4. Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

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