Lentil, Butternut Squash and Chilli Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people


  • 100 g red lentils
  • 2 medium onions (diced)
  • 1 thumb sized piece fresh ginger (grated)
  • 2 cloves garlic (finely diced)
  • 1 red chilli (finely diced)
  • 1 butternut squash (chopped into 2cm cubes)
  • 1 litre vegetable stock (made up with vegetable stock pots or cubes)
  • 2 tbsp olive oil


  1. Heat the oil in a large pot and gently fry the onions for 5 minutes until see-through. Then, add the garlic, ginger and chilli and fry for a further 1-2 minutes.

  2. Stir the butternut squash and lentils in and then add the stock. Simmer for 30 minutes.

  3. Blend with a stick blender until smooth (or leave some chunky bits in)

  4. Serve piping hot with a big chunk of crusty bread and butter

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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