Butternut and lentil soup with thyme recipe
This cheap and cheerful recipe for butternut squash and lentil soup will warm your cockles on cold winter days. It couldn't be easier too. Simply soften the onions then simmer all the ingredients together until soft. Finally, just blitz, add creme fraiche and season to taste.
See method- Serves 6
- 20 mins to prepare and 30 to cook
- 384 calories / serving
Ingredients
- 1 tbsp olive oil
- 2 onions, chopped
- 1kg butternut squash, peeled, seeded and chopped
- 150g split red lentils
- 2tbsp thyme leaves
- 1.5 litres vegetable stock
- 300ml crème fraiche
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Shop ingredientsEach serving contains
- Energy
- 1600kJ 384.0kcal
- Fat
- 24g
- Saturates
- 14g
- Salt
- 2.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 31.5gProtein 9.3gFibre 5.8g
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- Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender.
- Whizz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraîche and whizz again. Taste for seasoning. Serve in bowls with a spoonful of the remaining crème fraiche and a few thyme leaves scattered on top.
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