Homemade Butternut Squash and Lentil Soup
Ingredients
- Butternut squash
- 2 tins chopped tomatoes
- Water (equivalent to 2 tins)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Bay leaves
- 2 handfuls dried lentils
Toppings
- Squash seeds
- Grated cheese
- Bread
Preparation
Air fry the butternut squash for 15 minutes, or roast or microwave it instead.
Let it cool, then peel off the skin, cut in half, remove the seeds and save them, and dice the squash.
Add the diced squash to a large pan with two tins of chopped tomatoes, fill the tins with water and add it to the pan, then add 1 teaspoon each of turmeric, cumin, and coriander, along with some bay leaves and two handfuls of dried lentils.
Simmer for 30 minutes or pressure cook for 5 minutes.
Meanwhile, rinse the seeds and toast them in a dry frying pan.
Blend the soup and serve with grated cheese, bread, and the toasted seeds.
Notes
This soup can be prepped in advance for easy reheating, such as before leaving for an outing.
