@dr.emily.nutrition: That’s right. It’s cosy season, and I am bringing the autumn vibes with this creamy, high-fibre and plant powered butternut squash and lentil soup 🍂💛 INGREDIENTS: 1 butternut squash, cut in half and deseeded 300g red lentils (2 cups) 1000ml hot water +1 stock cube, mix to make stock 1 onion, diced 1 tbsp olive oil Piece of grated ginger (2cm big or half a tbsp grated) 1-2 chilli* (depending on your preference), chopped or ½ tsp chilli flakes *Remove the seeds if you prefer a little less spicy METHOD: Pre-heat the oven at 180° C. Place the squash on a parchment-lined baking sheet. Drizzle with olive oil and a generous sprinkle of salt and pepper. Add a clove of garlic to the tray too (I like to squash mine slightly with the back of a knife). Bake in the oven for 45-50 minutes until soft and golden (a knife should go through easily), taking the garlic clove out after about 20 minutes (once it’s soft). Meanwhile, sauté the onion in a large casserole pot with olive oil, chilli and the grated ginger on medium-low heat for around 15 minutes. Add the lentils, stir, and pour over the 1000ml vegetable stock. Bring it to a boil, then lower the heat and cover with a lid to simmer for around 20 minutes. Once the lentils are cooked and soft, remove the lid, and scrape out the butternut squash flesh and add into the the pot, squeeze out the garlic from the skin and add an extra 400ml water. Turn off the heat and using a hand mixer, blitz it until smooth. Add more water if needed depending on how thick you like your soup. Enjoy with a slice of sourdough or soda bread on the side! I also like to garnish with some coriander leaves, a dollop of Greek yoghurt and extra chilli flakes. #cozyseason #butternutsquashsoup #soup #nutrition #highfibre

dr.emily.nutrition

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Monday 28 September 2026 17:04:56 GMT