Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vegan spicy butternut squash & lentil soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something that 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 recipe, we must first prepare a few ingredients. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Make ready 1 Butternut squash
- Make ready 2 medium onions
- Prepare 2 cloves garlic
- Take 1 litre vegetable stock
- Make ready 100 g Lentils
- Take 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,.
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’s going to wrap this up for this exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for reading. I am confident that 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. Thanks again for reading. Go on get cooking!
