Squash and Lentil Soup

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This is a very thick, filling and warming winter soup, however it can be thinned down for use as a starter. It is delicious with freshly baked sage and onion bread.

Squash and Lentil Soup
Squash and Lentil Soup
Servings Prep Time Cook Time
8people 20minutes 1hours
Servings Prep Time
8people 20minutes
Cook Time
Servings: people
Servings: people
  1. Roast the squash for 40 minutes gas 6
  2. Allow the squash to cool. slice in half, scoop out and discard the seed cavity. Scoop the flesh from the skin.
  3. Saute the onion the onion in the oil until it starts to brown.
  4. Add the stock, sage and red lentils. Bring to the boil.
  5. Simmer until the lentils are soft and cooked.
  6. Use a hand blender to liquidise the soup.
Recipe Notes

Nutrition Facts
Squash and Lentil Soup
Amount Per Serving
Calories 240 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 192mg 8%
Potassium 632mg 18%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 6g
Protein 12g 24%
Vitamin A 208%
Vitamin C 38%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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