Description
A hearty and warming spiced lentil and butternut squash soup, infused with aromatic ras el hanout and chilli, blended to a smooth texture and garnished with fresh coriander, dukkah, and natural yogurt. Perfect for a nourishing meal any time of year.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- ¼ tsp hot chilli powder
- 1 tbsp ras el hanout
- 1 butternut squash, peeled and cut into 2cm pieces
- 100g red lentils
- 1l hot vegetable stock
- 1 small bunch coriander, leaves chopped, plus extra to serve
To Serve
- Dukkah (see tip)
- Natural yogurt
Instructions
- Heat the oil and soften onions: Heat 2 tablespoons of olive oil in a large flameproof casserole dish or saucepan over medium-high heat. Add the finely chopped onions with a pinch of salt and fry for 7 minutes until softened and just beginning to caramelize.
- Add spices and garlic: Stir in the crushed garlic cloves, ¼ teaspoon hot chilli powder, and 1 tablespoon ras el hanout. Cook this fragrant mixture for 1 minute more to release the spices’ flavors.
- Add squash, lentils, and stock: Mix in the peeled and chopped butternut squash pieces and 100 grams of red lentils. Pour over 1 liter of hot vegetable stock and season to taste with salt and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Let it cook gently for 25 minutes or until the butternut squash is tender and cooked through.
- Blend the soup: Use a stick blender to blitz the soup until smooth and creamy. Taste and adjust seasoning if needed.
- Finish and serve: Stir chopped coriander leaves into the soup. Ladle the soup into bowls and top with dukkah, a dollop of natural yogurt, and extra coriander leaves for garnish.
- Freezing option: Allow leftover soup to cool completely before transferring to large freezer-proof bags for storage.
Notes
- Dukkah is an Egyptian spice blend made from nuts, seeds, and spices; it adds a crunchy, flavorful topping.
- For a vegan option, omit the natural yogurt or use a dairy-free alternative.
- This soup freezes well—make in bulk and freeze in portion-sized containers for easy reheating.
- If you prefer a chunkier texture, blend only half the soup and mix it back in.
- Adjust the chilli powder quantity according to your desired spice level.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: spiced lentil soup, butternut squash soup, ras el hanout soup, vegetarian soup, healthy soup, easy dinner recipe
