Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my whole life.
Vegan Butternut Squash Recipes - I've rounded up the best recipes featuring butternut squash from myself and fellow recipe developers. The next time you find yourself with one of these big orange vegetables on your counter, you'll know just where to come. Butternut Squash is my favorite fall.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1 Butternut squash
- Take 2 medium onions
- Get 2 cloves garlic
- Make ready 1 litre vegetable stock
- Make ready 100 g Lentils
- Get 1/2 tsp hot chilli powder
- Get 1/2 whole red chilli
Winter squashes like butternut squash are especially high in beta-carotene. Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting meal. How to Make Vegan Butternut Squash Linguine.
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.
Bon Appetit's recipe called for pancetta and chicken broth, but I knew I could easily make it vegetarian. This squash dish is sweetened with sugar and pineapple. Serve as an alternative to sweet potatoes or yams with a turkey dinner. Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
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