Easiest Way to Make Award-winning Vegan Spicy Butternut Squash & Lentil Soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan spicy butternut squash & lentil soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Spicy Butternut Squash & Lentil Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vegan Spicy Butternut Squash & Lentil Soup is something that I have loved my entire life. They’re fine and they look wonderful.

My vegan coconut butternut squash recipe is super easy to make and finger licking good! I love pairing it up with brown rice and avocado, or even add some. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! Butternut squash makes for a super-filling vegan ingredient in autumn dinners.

To get started with this particular 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 can achieve it.

The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:

1. Prepare 1 Butternut squash
2. Prepare 2 medium onions
3. Make ready 2 cloves garlic
4. Get 1 litre vegetable stock
5. Get 100 g Lentils
6. Take 1/2 tsp hot chilli powder
7. Take 1/2 whole red chilli

I could eat butternut squash every single day. Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene. With sweet butternut squash and spicy chilli.

Instructions to make Vegan Spicy Butternut Squash & Lentil Soup:

1. 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.
2. 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.

Winter squashes like butternut squash are especially high in beta-carotene. With sweet butternut squash and spicy chilli. Butternut squash is one of my favourite ingredients in a soup because it gives such a creamy This soup also makes use of the seeds from the squash, so nothing goes to waste! Simply fry the seeds in a little garlic olive oil for a lovely crouton alternative. This vegan butternut squash soup is simply the best.

So that’s going to wrap this up for this special food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!