How to Prepare Homemade Vegan Spicy Butternut Squash & Lentil Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Spicy Butternut Squash & Lentil Soup is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

Spicy Butternut Squash & Ginger Soup Ginger and chilli give this vegan butternut squash soup a warming kick that makes it the ideal lunch on a cold day. In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened. Blend everything using an immersion blender.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:

1. Take 1 Butternut squash
2. Make ready 2 medium onions
3. Get 2 cloves garlic
4. Get 1 litre vegetable stock
5. Take 100 g Lentils
6. Get 1/2 tsp hot chilli powder
7. Make ready 1/2 whole red chilli

Spicy Butternut Squash Chili, a simple vegan and gluten-free autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro. Add spice with Yellowbird Hot Sauce for a spicy kick! This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt.

Steps to make Vegan Spicy Butternut Squash & Lentil Soup:

1. 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.
2. 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 post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. In a bowl toss butternut squash and olive oil. Add salt, pepper, and chipotle powder.

So that’s going to wrap it up for this exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!