Warming Lentil, Squash and Ginger Soup

This warming lentil, squash and ginger soup is my go-to when the days get shorter and cooler. It’s creamy without any cream, full of fibre and plant protein, and ready in about 45 minutes.

Ginger and turmeric bring warmth and flavour, and the lentils keep you full for hours. Make a big pot: it keeps for 3 days in the fridge and freezes well.

Looking for more autumn inspiration? Read my article Eating with the Seasons: A Simple Autumn Guide.

Servings

4

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

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Warming Lentil, Squash and Ginger Soup

A creamy, warming autumn soup with red lentils, butternut squash, ginger and turmeric. Full of fibre and plant protein, ready in 45 minutes, and it freezes well.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece of fresh ginger, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 600 g butternut squash or pumpkin, peeled and cubed
• 150 g red lentils, rinsed
• 1 litre vegetable stock
• 200 ml coconut milk (optional, for extra creaminess)
• Juice of ½ lemon
• Salt and pepper
• Toasted pumpkin seeds and fresh coriander or parsley, to serve

Instructions

1. Heat the olive oil in a large pan. Cook the onion for 5 minutes until soft.
2. Add the garlic, ginger, cumin and turmeric and stir for 1 minute.
3. Add the squash, lentils and stock. Bring to the boil, then simmer for 20 to 25 minutes until everything is soft.
4. Blend until smooth. Stir in the coconut milk, if using, and the lemon juice. Season to taste.
5. Serve with pumpkin seeds and fresh herbs on top.

Storage

Keeps for 3 days in an airtight container in the fridge, and freezes well for up to 3 months.

Vegan & gluten-free

This soup is naturally vegan and gluten-free. Just check that your stock is gluten-free too.

Variations

Use carrots or sweet potato instead of squash, or add a pinch of chilli for extra warmth.

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