• Home
  • Recipes
    • Christmas Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • Recipe Collections
    • 7 Crumble Recipes
    • 7 Apple Dessert Recipes
    • 7 Easy Beef Mince Recipes
    • 7 Lentil Recipes
    • 7 Friday Night Supper Ideas
    • 7 Flexible Recipes For Meat Eaters And Vegetarians
    • 7 Recipes To Cook With Children
    • 7 TV Dinners
    • 7 Make Ahead Meals For A Self-Catering Holiday
  • Life, Food And Everything
    • Kitchen Equipment
  • My Story
  • Contact

Squash, Carrot And Lentil Soup

March 23, 2020 Penny Leave a Comment

  • Tweet
  • Share
  • Pin It
  • 0
orange coloured soup with carrot, butternut squash and red lentils in a bowl
Colourful And Warming Soup

Soup – Healthy Dish Of The Day?

Soup must be the ultimate food where you can always make use of seasonal vegetables. If you have an abundance of something, Leftovers, bought too much because of an offer or decided not to cook the complicated recipe you were going to do, you can always use ingredients up – in soup.

Soup can be made from many vegetables. Use a recipe as an idea and combine your favourite flavours. This soup is pepped up with ginger and rosemary

If you want to eat seasonally, making soup is a great start. If you want to eat healthily and get your vitamins and your 5 A Day you can eat soup every day.

Make loads and put it in the fridge or freezer in portions. Heat it up in the morning and take it to work in a thermos flask to give you a low cost, warming and nourishing lunch

Don’t be afraid to experiment with different ingredients, use what you have. If you search online you are bound to find a soup recipe roughly using the ingredients you have to hand. Or browse through the soup recipes on this website for ideas.

Don’t feel you have to use the exact ingredients – try substituting other vegetables or seasonings to your own tastes and what you have in your cupboards

Squash

There are many different squashes available but possibly the butternut squash is the most commonly found. It is probably the easiest to peel and handle.
Squash is versatile as it can go in stews, risottos, flans and bakes and of course soup. It has a sweet, rich flavour that goes well with green vegetables.

It can be roasted or simply added to stews as and extra vegetables. Squash Risotto is probably one of my favourite risottos

Colourful Soup

This is a very orange soup! With butternut squash, carrot and red lentils it couldn’t be anything else! Add a bit of spinach if you would like a bit of greenery. The vitamin content must be pretty good and the taste is lovely! The lentils add some protein and some added texture.

It is flavoured with ginger and roesmary. You could also add a bit of chilli for some extra ‘bite’

Soup is best served with some good bread – homemade if you can. A good way of good quality bakery bread at a lower price is to visit the supermarket – or possibly your local bakery – at near closing time when the fresh produce of the day is greatly reduced.

Bread freezes so well and it is also useful for filling up gaps in your freezer. A full freezer uses less energy than an empty one.

Squash And Lentil Soup


Ingredients

  • 1 tablespoon olive oil
  • 1/2 butternut squash, peeled and cubed
  • 1 onion, peeled and sliced
  • 2-3 carrots, peeled and sliced
  • 125g / 4oz red lentils
  • 1 litre stock
  • 1 teaspoon ginger powder
  • 1 teaspoon rosemary
  • 1 teaspoon cumin seeds
  • 2-3 garlic cloves crushed

Cooking Directions

  1. Heat the oil in a saucepan
  2. Add the onion and cumin and cook for a few minutes until the onion is soft
  3. Add the butternut squash and sweat for a few minutes until beginning to soften
  4. Add the garlic
  5. Add the carrots
  6. Stir and cook for 5 minutes
  7. Add the stock with the ginger and rosemary
  8. Add the lentils
  9. Stir, bring to the boil and simmer for about 30 minutes or until the vegetables and lentils are soft
  10. Puree with a hand blender or in a processor.
  11. Return to the pan to reheat adding a little extra water or stck if it is too thick

Soup Recipes Vegetable Soup

Print Friendly, PDF & EmailPrint Recipe

Leave A Review Or Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

I hope you enjoy them!




Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Most Popular Recipes

Rock Cake Recipe
Oatcakes
Roasted Pumpkin  Soup
Cut And Come Again Fruit Cake
Cheese And Tomato Quiche
Broccoli And Blue Cheese Quiche
Lemon Mousse
Eve's Pudding
Stuffed Peppers With Cheese
Heather's Courgette Slice

Follow Me

  • Facebook
  • Pinterest
  • Twitter




Copyright © 2025 · Daily Dish Pro on Genesis Framework · WordPress · Log in

For all advertising enquires: [email protected] –  Please Quote: https://pennysrecipes.com/