Butternut squash and red pepper soup recipe
This delicious blend of vegetables and lentils makes a lunch the whole family can enjoy together on colder days. Freeze the extra portions for handy future meals.
Age: 12 months and older
Prep: 10 mins
Cook: 30 mins
Portions: 4
Ingredients
- 220g butternut squash, peeled
- ½ large red pepper, deseeded (100g)
- ½ medium onion, peeled (75g)
- 2tsp vegetable oil
- ½ tsp dried herbs
- 400ml water
- 50g dried red lentils
- Small slice wholemeal bread (1 portion) 25g
Method
De-seed butternut squash and pepper and dice into small pieces. Dice the onion.
Heat the oil in a pan and add the butternut squash, pepper and onion. Cook until starting to soften (5 to 6 mins).
Add the oregano, water and lentils. Bring to the boil, cover and simmer gently for 20 to 30 minutes until the veg is soft and the lentils are cooked. Add a little more water during cooking if needed.
Set aside to cool a little before blending until smooth (or leave with a chunky texture if preferred). Then put ¼ of the soup into a bowl, and freeze the other 3 portions for other days.
Toast the slice of bread and cut into toasted fingers to go on the side.
Try serving with some cooked vegetable sticks as a finger food such as broccoli, green beans or courgette.
