Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan spicy butternut squash & lentil soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan Spicy Butternut Squash & Lentil Soup is something that I’ve loved my entire life.
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. In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened. Blend everything using an immersion blender.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Take 1 Butternut squash
- Prepare 2 medium onions
- Make ready 2 cloves garlic
- Get 1 litre vegetable stock
- Prepare 100 g Lentils
- Get 1/2 tsp hot chilli powder
- Prepare 1/2 whole red chilli
Spicy Butternut Squash Chili, a simple vegan and gluten-free autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro. Add spice with Yellowbird Hot Sauce for a spicy kick! This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt.
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.
This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. In a bowl toss butternut squash and olive oil. Add salt, pepper, and chipotle powder.
So that’s going to wrap it up for this exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
