Butternut squash soup

As autumn approaches and the temperature falls a bowl of hot soup with a slice or two of wholemeal bread makes a great lunch or light supper. Soups are quick to make and can be made from almost any vegetable. Red lentils add protein and are a great way to thicken soup.

Serves 4


15ml extra virgin olive oil

1 onion, chopped

2 cloves, garlic sliced

1 stick celery, chopped

1 small butternut squash, peeled and roughly chopped

700ml vegetable stock

50g red lentils, rinsed in cold water 200ml


To serve:

1 tbsp plain yogurt or non-dairy alternative

1 tbsp pumpkin seeds, dry roasted in a pan

1 tsp chopped parsley


Warm the olive oil in a large pan and add the chopped onion, garlic and celery. Cook gently for three minutes until they are soft. Add the chopped butternut squash and stir around the pan until it is coated with a little oil. Add the vegetable stock followed by the red lentils.

Bring the soup up to the boil and simmer for 15 minutes or until the red lentils are beginning to soften and breakdown. Take the pan off the heat and allow to cool slightly. Add the OatDrink to the soup and liquidise in batches. Season with salt and pepper to taste.

Serve the soup in bowls scattered with a swirl of yogurt, toasted pumpkin seeds and a scattering of chopped parsley.

This butternut squash soup freezes well for up to a month.