‘Warm me Up’ Butternut squash soup
Butternut Squash Soup
Its freezing! So rather than just sit here and shiver I decided to create a soup to warm the soul. I didn't just use the warming effects of having a bowl of butternut squash soup for lunch (sorry salads, I'm giving you a miss for a while) but I also added herbs and spices that have 'warming' effects within the body. Its a double-warmer....
Garlic, cinnamon, ginger and paprika are all warming spices and are great for use during the winter months. Add cinnamon to porridge, have a ginger tea in the morning, add garlic and paprika to stir fries.. The list is endless...
- 1 medium yellow onion - roughly chopped
- 2 cloves of garlic
- 1 inch of ginger root - grated
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1 medium sized butternut squash - peeled and chopped into cubes
- 1 tin of red lentils OR 2 cups of dried lentils (washed and rinsed for both)
- 1 litre of stock (I used homemade chicken stock but a low sodium chicken or vegetable stock will do)
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- Sauté the onions in a large saucepan by adding a little water. Place over a medium heat and cover them with the lid.
- Allow them to get lovely and soft and then add the rest of the spices and herbs, along with some salt and pepper.
- Give these a good stir and leave for a few minutes. If you feel the mixture is getting a little dry, add some more water.
- Add the chopped butternut squash and stir well (the smaller you chop them the shorter the cooking time - I aim for about an inch squared)
- Add the tinned or dried lentils, stir well and then add the stock.
- Bring to the boil, cover and reduce to a simmer for around 15 minutes.
- Its done when the butternut is soft - test with a fork.
- Blitz using a blender or hand held blender and serve with a slice of brown or soda bread.
- Wheat free, gluten free, sugar free, dairy free