Vegan Spicy Butternut Squash & Lentil Soup. Spicy Butternut Squash & Ginger Soup Ginger and chilli give this vegan butternut squash soup a warming kick that makes it the ideal lunch on a cold day. In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened.
You can have Vegan Spicy Butternut Squash & Lentil Soup using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Vegan Spicy Butternut Squash & Lentil Soup
- Prepare 1 of Butternut squash.
- You need 2 of medium onions.
- It’s 2 cloves of garlic.
- You need 1 litre of vegetable stock.
- Prepare 100 g of Lentils.
- It’s 1/2 tsp of hot chilli powder.
- It’s 1/2 of whole red chilli.
Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. Spicy Butternut Squash Chili, a simple vegan and gluten-free autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro. Add spice with Yellowbird Hot Sauce for a spicy kick!
Vegan Spicy Butternut Squash & Lentil Soup instructions
Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more..
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste..
Chipotle Butternut Squash Chili It's the ultimate vegan chili! You're going to love this soup. It's smoky, sweet, spicy, and filled with seasonal vegetables for the perfect autumnal vegan and gluten-free family meal. Heat the olive oil in a large saucepan. Add the onion and cook until soft and golden brown.
