Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan spicy butternut squash & lentil soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Spicy Butternut Squash & Ginger Soup. Author: Panasonic 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. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Vegan Spicy Butternut Squash & Lentil Soup is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 1 Butternut squash
- Make ready 2 medium onions
- Take 2 cloves garlic
- Get 1 litre vegetable stock
- Get 100 g Lentils
- Prepare 1⁄2 tsp hot chilli powder
- Prepare 1⁄2 whole red chilli
Print Recipe Rate Recipe Pin Recipe. Macaroni is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan butternut squash mac and cheese! And this is about the time of year I start scrambling to use as much of it as as I can. After all, fall is over, and winter won't last forever!
Steps 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.
And this is about the time of year I start scrambling to use as much of it as as I can. After all, fall is over, and winter won't last forever! This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly. I used curry powder, ground coriander, and red pepper flakes to flavor the dish, and you can find all of them in the spices section at Nugget Markets.
So that’s going to wrap it up for this special food vegan spicy butternut squash & lentil soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
