Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan spicy butternut squash & lentil soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my whole life.
Spicy Butternut Squash & Ginger Soup Ginger and chilli give this vegan butternut squash soup a warming kick that makes it the ideal lunch on a cold day. Spicy Butternut Squash Chili, a simple vegan and gluten-free autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro. Add spice with Yellowbird Hot Sauce for a spicy kick! This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies.
To get started with this particular recipe, we must first prepare a few components. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Make ready 1 Butternut squash
- Take 2 medium onions
- Take 2 cloves garlic
- Make ready 1 litre vegetable stock
- Make ready 100 g Lentils
- Take 1/2 tsp hot chilli powder
- Get 1/2 whole red chilli
Fall = Squash Season In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened. Blend everything using an immersion blender. In a food processor, blend the squash with the olive oil,.
Instructions to make Vegan Spicy Butternut Squash & Lentil Soup:
- Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste.
Blend everything using an immersion blender. In a food processor, blend the squash with the olive oil,. In a bowl toss butternut squash and olive oil. Add salt, pepper, and chipotle powder. Arrange butternut squash in a single layer on the baking sheet.
So that is going to wrap this up with this special food vegan spicy butternut squash & lentil soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
