Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan spicy butternut squash & lentil soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 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 that.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Get 1 Butternut squash
- Make ready 2 medium onions
- Prepare 2 cloves garlic
- Take 1 litre vegetable stock
- Take 100 g Lentils
- Make ready 1/2 tsp hot chilli powder
- Take 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,.
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.
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 exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
