A warm hug on a chilly day, this thick soup is rich in flavour and protein. A tasty combination of roasted butternut squash, lentils, and peas in a rich broth, an optional drizzle of coconut milk adds a delicious touch! Sprinkle on some roasted chickpeas for added crunch and nutrition! It’s a scrumptious meal in a bowl!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 medium onion
- 4 cloves garlic
- 2 cups veggie broth
- 6 cups butternut squash chopped in bite-sized cubes
- 2 Tablespoons oil
- 1 can lentils 540 ml
- 3 teaspoons curry powder
- 1/2 cup green peas
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 400 degrees F. Oil two baking sheets.
- Chop your butternut squash into bite-sized cubes and toss them onto your oiled pans with a little pepper. Toss to coat and then bake in a hot oven until pieces are browned and roasty. Usually this takes about 15-20 minutes. Stir occasionally to ensure even browning. Salt and pepper these a little while warm.
- While the squash is cooking, in a food processor, pulse the onion and garlic until finely chopped. Cook this in a large pot with a little oil until translucent.
- Add the curry powder and cook for a few minutes to release flavours. Add the two cups of veggie broth and simmer for a few more minutes.
- Drain and rinse the lentils and then add them to the broth.
- Add the roasted cubes and the green peas and heat through. Season to taste. Enjoy!
Recipe Notes
Try serving this with some easy naan bread or try this Hungarian Lefse!
