My Mother’s Butternut Squash, Sweet Potato and Red Lentil Soup


A lovely soup ideal for a wintry lunch or supper on the sofa while watching something easy on the television.

This soup is absolutely wonderful. The colour is just so cheerful at this time of year, and it tastes good too.

It is also easily adaptable, I like it with a bit of chilli, added while you saute the vegetables. Also you can use vegetable stock instead of chicken, and I am quite sure it will work with coconut oil instead of sunflower oil and butter.

Sometimes I serve bowls of this soup with hot buttered toast alongside, or just on its own, depends on my mood. Although don’t let that influence you, you serve this soup with whatever you like. Roast chicken sandwiches are good, even grilled cheese.

My Mother’s Butternut Squash, Sweet Potato and Red Lentil Soup

A little sunflower oil
1tsp soft butter
2 onions, peeled and roughly chopped
2 sweet potatoes, peeled and roughly chopped
1 butternut squash, peeled and roughly chopped
1/4 x 500g pack red lentils
3-4 good chicken stock cubes, crumbled, or even a little vegetable bouillon powder, if you’re vegetarian
Enough boiling water, to cover (usually about 1.5litres)

1. In a large cooking pot, heat the oil and butter. When hot, add the vegetables. Cook until starting to soften, stirring often. While the vegetables are softening, you can add some dried chilli flakes if you desire.

2. Add the remaining ingredients. Season with black pepper, not salt, it makes the lentils go horrible and hard. Cover with a lid, bring to the boil, lower the heat and leave to cook for approximately 40-45 minutes until everything is tender, however long it takes depends on your lentils.

3. Once tender, whizz until smooth. You can do this with a stick blender. If you’re going to use an actual blender, I suggest you allow the soup to cool before blending it, you don’t want anything unfortunate to happen.

4. Reheat the soup gently if necessary. Season with salt and pepper to taste. Serve in mugs or bowls, personally I prefer mugs, with either croutons on top, or a pile of hot buttered toast or good crusty rolls alongside.

Note: Easily freezable, in individual servings.


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