Abrahms' Family Recipes Butternut Squash and Red Lentil Soup Meal plan
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Butternut Squash and Red Lentil Soup

  1. Heat olive oil 15 ml in a large pot over medium heat. Add onion 1 and cook ⏲ 5 minutes until soft. Stir in garlic cloves 2, ginger 10 g, cumin 3 g and smoked paprika 3 g and cook ⏲ 1 minutes until fragrant.
  2. Add butternut squash 1, red lentils 150 g and vegetable broth 900 ml. Bring to a boil, then simmer partly covered ⏲ 20–25 minutes, until the squash and lentils are very soft.
  3. Mash the soup with a potato masher right in the pot, then whisk hard, until mostly smooth. The lentils and squash break down completely, so a few small soft pieces are fine. Stir in coconut milk 200 ml and lemon juice 15 ml and warm through ⏲ 2 minutes. Season with salt and black pepper.
  4. Serve each bowl with a spoonful of Greek yogurt 60 g, a sprinkle of pumpkin seeds 20 g and bread 4 on the side.

Serves 4