Recipe of Gordon Ramsay Vegan Spicy Butternut Squash & Lentil Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Spicy Butternut Squash & Lentil Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vegan Spicy Butternut Squash & Lentil Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

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. Blend everything using an immersion blender.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:

1. Make ready 1 Butternut squash
2. Make ready 2 medium onions
3. Get 2 cloves garlic
4. Take 1 litre vegetable stock
5. Make ready 100 g Lentils
6. Get 1/2 tsp hot chilli powder
7. Prepare 1/2 whole red chilli

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! This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt.

Instructions to make Vegan Spicy Butternut Squash & Lentil Soup:

1. 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.
2. 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.

This post is sponsored by Yellowbird Hot Sauce; you can learn more by visiting my disclosure and privacy policies. Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. In a bowl toss butternut squash and olive oil. Add salt, pepper, and chipotle powder.

So that’s going to wrap this up for this exceptional food vegan spicy butternut squash & lentil soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!