This pumpkin and green lentil soup blends roasted squash with protein-rich lentils into a creamy, warming bowl. It’s ideal for cold days and pairs well with bread for a filling meal.
Ingredients
- 570 g butternut squash
- 1 onion
- 1 head of garlic
- 1 red chili
- 2-3 tablespoon olive oil
- Salt and pepper
- 240 g green lentils from a can, drained and rinsed
- 40 g cashews
- ½ teaspoon harissa
- 500 ml liquid vegetable stock
Instructions
- Cut the butternut squash in the middle, scoop out the seeds (check this blog post on how to use them) and place them in a baking tray lined with parchment paper.
- Peel and cut on onion in the middle, cut a thin layer from the garlic head and cut the chili to remove the seeds from it.
- Drizzle some olive oil on top, then add the onion and chili in the tray,
- Drizzle some olive oil on the garlic head along with a pinch of salt, then wrap it in a small piece of parchment paper.
- Bake everything in a preheated oven for 50-60minutes or until the squash is cooked at 180°C. Half way through, remove the onion and chili and set aside.
- Once the squash is ready, scoop out the flesh into a food processor, along with all the remaining ingredients and squeeze the garlic out of the head.
- Blend until you get a smooth and creamy consistency.
- Add in a pot and cook for 2-3 minutes. At this point add some more water (200-300ml) to make it more runny or keep it as it is if you prefer a more velouté form.
- Taste and adjust the seasoning to your preference.
- Serve with toasted pumpkin seeds and bread.