Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. This Vegan Indian Mango Butternut Squash Curry features a creamy mango curry sauce, diced butternut squash, all wrapped in some delicious warm spices.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Prepare 1 Butternut squash
- Get 2 medium onions
- Take 2 cloves garlic
- Make ready 1 litre vegetable stock
- Take 100 g Lentils
- Make ready 1/2 tsp hot chilli powder
- Prepare 1/2 whole red chilli
Heat the oil in a large saucepan over a medium-high heat. Stir in the squash and lentils. Pour over the stock and season to taste. You get a deliciously spicy Thai butternut squash soup!
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 recipe is so easy to make. It's the perfect weeknight dinner for the Fall (or any time of year, really). This Thai butternut squash soup is made with creamy coconut milk, veggie stock, red curry paste, and Califia Farms Unsweetened Creamer. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. Hacking into a butternut squash can be tricky, especially if you are trying to seesaw your way through the squash with a dull knife.
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