There’s nothing more wholesome and hugging in the autumn or winter than a nice hot bowl of soup.
And what’s more, with Halloween only just around the corner, there are pumpkins galore to be found in the shops. I like making this soup with a butternut squash, but there’s absolutely no problem to make this with any other pumpkin. So why not use the pumpkin flesh you take out of your Jack-o-Lantern you carve for Halloween?
This soup doesn’t call for many ingredients at all.
When it is finished, it will be pureed, which means there’s no need to cut everything meticulously into tiny pieces. Saving you time and effort!
You see the big bowl – it’s full of chunky butternut and sweet potato pieces. And see what snuck in on the bottom left? A piece of fresh ginger. It’s actually a lovely addition at this time of year as it gives an extra little warming sensation to the soup. It’s like the extra squish of a lovely hug, in a bowl.
And there’s my favourite herb trio: Thyme, Rosemary & Majoram. Those three amigos really work well together and make this soup just this little bit more delicious! As a side note: did you know Thyme is incredibly rich in Vitamin K and Iron?
It only takes 15-20 minutes simmering on low heat to be ready for blitzing with a handheld wand!
And there it is!!! All its goodness in a bowl. The recipe makes enough for 6 very generous helpings. I usually serve this with soda bread or brown bread (GF bread if you prefer that!) with either an olive spread or hummus.
Prep time: 10 Minutes
Cooking time: 15 Minutes
Butternut Squash, Sweet Potato & Red Lentil Soup:
- 1 sweetpotato, peeled and chopped into chunky pieces
- 1 butternut squash, peeled and chopped into chunky pieces
- 1 cup of red lentils
- 1 onion, peeled and roughly diced
- 2 stalks celery, roughly diced
- 1 tsp each of dried thyme, rosemary & majoram
- 1 tbsp olive oil
- dash of salt
- 1/2 inch piece of fresh ginger, peeled
- In a large pot, heat up the olive oil. Then add both the onion and celery. Fry them in the oil until they get a slight bit soft.
- Add the herbs and stir for a few seconds. You’ll get a lovely smell!
- Add the chunky vegetables and stir to coat everything in the oil. Then add the lentils and enough cold water to just cover the vegetables.
- Bring to the boil, add a few dashes of salt (and the chunk of ginger if using), turn the heat right down to low and put a lid on.
- Simmer the soup for 15 minutes or until the vegetables are soft and the red lentils cooked.
- Take the soup off the heat and use the handheld blender to puree it. Fill into soup bowls, add freshly cracked pepper to taste and ENJOY!