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Creamy Butternut Squash Soup

  • Preparation Time:
    20
  • Cooking Time:
    20
  • Serves:
    2
  • Calories Per Serving:
    300 Kcal

Ingredients

  • Red Lentils – (100g)
  • 450g Butternut squash chopped.
  • 1 small carrot
  • 1 stick celery
  • 2 tbsp. olive oil
  • 2 garlic cloves
  • 1 small onion
  • 30g of  leeks
  • 750ml veg stock (homemade/low salt bouillon)
  • 1/2 tsp. freshly ground nutmeg

Method

  1. Cook red split lentils in a pot and cook for 15 minutes. Empty water.
  2. In a pot sauté onion, garlic in oil for 2 minutes. Add stock, chopped butternut squash, celery, carrot and leek
  3. Add herb seasonings.  
  4. Reduce heat to medium-low and simmer, partially covered, until chicken is cooked. Approx. 20 minutes                                               
  5. Puree half of the soup in the blender if you prefer a creamy soup.  
  6. Serve with 1 slice of spelt bread +1 tsp. butter
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