Spiced Roasted Butternut Squash & Lentil Soup

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Spiced Roasted Butternut Squash & Lentil Soup

SERVES 4

10 MINS PREP

COOKS IN 20 MINS

Lentils make such a great base for soup, as they are full of plant-based protein and general goodness. And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year.

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Ingrédients

1 pack of The Spice Tailor Classic Lentil Tarka Daal
2 tsp vegetable oil plus a little extra for roasting
300g butternut squash pieces
350ml vegetable stock
2 tbsp single cream
Handful of freshly chopped cilantro

Méthode

Preheat the oven to 400°F (200°C/Gas Mark 6).
Toss the squash pieces in a little oil and bake until soft.
Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
Add the Tarka sauce and the lentils from the pouches, stock and bring to a boil.
Simmer for 2 minutes and add the cooked squash.
Take off the heat, remove the dried chilli and blend until smooth.
Add more liquid if it is too thick or cook away extra if it is too thin, simmering for a few minutes, either way.
Stir in the cream and serve garnished with an extra swirl and chopped cilantro.

Ingrédients

1 pack of The Spice Tailor Classic Lentil Tarka Daal
2 tsp vegetable oil plus a little extra for roasting
300g butternut squash pieces
350ml vegetable stock
2 tbsp single cream
Handful of freshly chopped cilantro

Méthode

Preheat the oven to 400°F (200°C/Gas Mark 6).
Toss the squash pieces in a little oil and bake until soft.
Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
Add the Tarka sauce and the lentils from the pouches, stock and bring to a boil.
Simmer for 2 minutes and add the cooked squash.
Take off the heat, remove the dried chilli and blend until smooth.
Add more liquid if it is too thick or cook away extra if it is too thin, simmering for a few minutes, either way.
Stir in the cream and serve garnished with an extra swirl and chopped cilantro.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

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