Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan spicy butternut squash & lentil soup. One of my favorites food recipes. This time, I’m gonna 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 foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something which I have loved my entire life.
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. 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.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Prepare 1 Butternut squash
- Prepare 2 medium onions
- Prepare 2 cloves garlic
- Make ready 1 litre vegetable stock
- Get 100 g Lentils
- Prepare 1/2 tsp hot chilli powder
- Make ready 1/2 whole red chilli
This amazing vegan butternut squash soup is the perfect fall meal. It's made with roasted butternut squash, ginger and other veggies, but without any cream! Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer.
Steps 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.
Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. 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’s going to wrap this up with this special food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
