Roast Butternut Squash and Thyme Soup
Ingredients
- Coconut, Olive or Sunflower Oil
- One onion
- Four sprigs of fresh thyme
- Cup and a half of Lentils (yellow or red split peas for example)
- Pint and a half of stock
- One medium butternut squash cut into pieces and three sweet potatoes
- Oat Milk
- Salt and pepper
This is a simple, easy-to-make soup. Ingredients are not exact so you can find a combination that suits you – add in different herbs and spices, or use a different variety of pumpkin. Soaked cashew nuts can also be blended in and make the soup extra creamy – you may wish to use them instead of the oat milk.
Method
- On a baking tray, drizzle olive oil over the chopped butternut squash and yam and then sprinkle with fresh thyme and a touch of salt and pepper. Place into the oven and roast for about 30 mins at 180c until soft.
- Fry onions in an oil of your choice – sunflower, olive oil or rapeseed oil. Make sure the onion becomes brown and soft, adding a touch of salt as you fry.
- Once the butternut squash and sweet potato are cool, take off the skin and remove the seeds and put the flesh into the pan with the onions continue to brown for a few minutes.
- Add the lentils and a pint and a half of stock made with a teaspoon of Bouillon or a vegetable stock cube.
- Cook until the lentils are fully softened, remembering to add more water as needed as they swell.
- As the soup simmers, add more of the fresh thyme, usually, a couple of sprigs cut finely with scissors.
- Once everything is cooked, take off the heat and let it cool for a while.
- Add half a pint of Oat milk or milk of your choice and blend with a hand blender.
- Make sure the consistency is right for you by adding a bit more milk if needed.
- Add a final pinch of pepper and reheat as needed before serving with a swirl of Oatly cream or similar and a twist of black pepper.