Butternut squash & red pepper soup recipe

A lunch the whole family can enjoy together on colder days. A delicious blend of vegetables and lentils served with slices of wholemeal bread. Freeze the extra portions for handy future meals.

Age: 12 mths +

Serves: 4 portions

Prep time: 10 mins

Cooking time: 30 mins

Suitable for vegetarians? Y


  • 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

Try serving with some cooked vegetable sticks as a finger food such as broccoli, green beans or courgette.


  1. De-seed butternut squash and pepper and dice into small pieces. Dice the onion.
  2. Heat the oil in a pan and add the butternut squash, pepper and onion. Cook until starting to soften (5-6mins).
  3. Add the oregano, water and lentils. Bring to the boil, cover and simmer gently for 20-30 minutes until the veg is soft and the lentils are cooked. Add a little more water during cooking if needed.
  4. 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 three portions for other days.
  5. Toast the slice of bread and cut into toasted fingers to go on the side.

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