Spiced Roasted Butternut Squash and Lentil Soup

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.
  • 4serves
  • 10mins prep
  • 20mins cook
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.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 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 coriander

Method

  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Toss the squash pieces in a little oil and bake until soft.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the cream and serve garnished with an extra swirl and chopped coriander.

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