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It has been a cold, cold week and with the added wind and rain my body has needed something warming at dinner time. This soup hit the spot and the best thing was that my kiddos loved it too.
This soup is great by itself or can be accompanied with a slice of wholegrain bread. I like to toast some Biona rye bread and top it with mashed avocado or stuff it with some soft organic cheese and fresh herbs. Either way you are looking a one beautiful bowl of food which will warm the cockles of your heart. Whatever that means 😉
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Clean Eating Sweet & Spicy Butternut Lentil Soup
By Published:
- Yield: 4-6 Servings
This soup is great by itself or can be accompanied with a slice of wholegrain bread. I like to toast some Biona rye bread and top it with mashed avocado or stuff it with some soft organic cheese and fresh herbs.
Ingredients
- 1 teaspoon Oil of choice I used Olive Oil
- 1 Onion diced
- 1 Celery Stalk thinly sliced
- 200 grams Carrots thinly sliced
- 600 grams Butternut Squash peeled and diced
- 1 Garlic Clove minced
- 1 teaspoon Sweet Smoked Paprika
- 1/4 teaspoon Mild Chilli Powder or more to taste
- 1/4 teaspoon Ground Turmeric
- 1/4 teaspoon Sea Salt
- 1 litre Stock I used homemade chicken stock - see link above
- 400g tin Lentils drained and rinsed
Instructions
- Place the oil and the vegetables into a saucepan and cook over a medium heat for a few minutes until the onion begins to soften.
- Add the garlic and the spices and stir.
- Add the stock and bring to the boil.
- Once bubbling, reduce the heat to a good simmer and cook for 10 minutes or so until the carrots are just tender.
- Add the lentils and simmer for a further 5 minutes.
- Once cooked, turn off the heat and allow the soup to cool slightly before blitzing with a hand blender and serving.
- Serve with a dollop of natural organic full fat yoghurt.
