Butternut Squash & Sage Soup
With all the colours of autumn, this butternut squash and sage soup is a must make for the colder months. It's easy to make too; just cook and blend. The addition of red lentils really ups the nutritional profile of the recipe, as they are high in iron, protein and fibre.
Ingredients
- 1 tbsp olive oil
- 1 onion or leek
- 2 garlic cloves
- 4-5 carrots
- 1 medium butternut squash
- 1 tsp sea salt & lots of black pepper
- 2 sprigs rosemary chopped
- 4-5 leaves fresh sage chopped
- 1 cup dried red lentils (190g)
- 8 cups 2 litres of veg stock (2 litres)
Instructions
- Chop the onion/leek and garlic. Heat up the oil in a large pan and fry for a couple of minutes.
- Peel and chop the squash and carrots. Add to the pan with all the other ingredients and bring to the boil. Simmer until the vegetables and lentils are cooked (about 25 minutes).
- Once cooked, blend until smooth (I just use a stick blender for this). Serve with some fried sage leaves and a sprinkle of pumpkin seeds (optional).
Notes
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- Feel free to sub in sweet potatoes for either the squash or the carrots. Alternatively, use any type of squash you have instead of butternut.
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- It will last for 3-4 days in a sealed tub in the fridge and freezes well.
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- Peel your squash first before chopping – it makes it so much easier to chop!
Nutrition
Calories: 214kcalCarbohydrates: 28.2gProtein: 8.3gFat: 3.4gFiber: 5.1g
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