Butternut Squash & Lentil Soup

Butternut Squash & Lentil Soup Butternut Squash & Lentil Soup
4 people 45 minutes 0 minutes


  • 0 - Black Pepper
  • 800 ml Chicken Stock Cube
  • 150 g Red Lentils rinsed
  • 1 medium SuperValu Butternut Squash peeled and cubed
  • 2 clove SuperValu Garlic crushed
  • 1 tbsp SuperValu Olive Oil
  • 1 - SuperValu Onion finely chopped


  1. Drizzle the oil in a large, heavy based pan and add the onion and garlic, fry gently for 3 - 4 minutes until softened.
  2. Add the squash and lentils and coat in the flavoured oil, season with some salt and pepper. Cook for a further minute or two.
  3. Pour the stock into the pan and bring to the boil, then reduce the heat and simmer for a further 35 - 40 minutes.
  4. Remove from the heat and pour into a food processor and process until smooth and creamy.
  5. Return the soup to the pan and check for seasoning.
  6. Once the soup has been fully heated through serve immediately.
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