This soup turned out incredible – slightly sweet, warming, velvety, and full of flavour. The whole family enjoyed it, and there was plenty left over for lunch the next day. This couldn’t be easier to make – just toss all of the ingredients in the slow cooker, and whizz it in the blender, or with an immersion blender just before serving.

Slow Cooked Red Lentil and Butternut Squash Soup
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  1. 1 medium/large butternut squash, peeled, seeded and chopped into 1-inch cubes
  2. 1 cup dried red lentils, rinsed
  3. 1 litre hot water
  4. 4-5 tsp vegetable bouillon powder
  5. 1/2 tsp ground cinnamon
  6. 1/4 tsp ground nutmeg
  7. 1/2 - 1 tbsp maple syrup
  1. Add the butternut squash, lentils, hot water and bouillon powder to the slow cooker. Cook on low for 6 hours, or high for 4 hours.
  2. Puree the soup using an immersion blender (or transfer in batches to a blender). Add the cinnamon, nutmeg and maple syrup. Season with salt and pepper.
  1. Serve with crusty bread or with croutons or even roasted chickpeas (as pictured).
The Pescetonian
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