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Butternut Squash Soup (Milk-free)

Submitted by Moya Berry 15 February 2011

Quick to make, this is a low fat soup is rich in beta-carotene and vitamin C.  Both vitamins boost the immune system and the beta-carotene is beneficial in protecting mucosal surfaces in the mouth, throat and lungs.

It freezes well.

 
 
 
 

Ingredients

1 medium butternut squash, peeled and chopped

1½  litre (3 pints)  water

100g/4 oz  red lentils

1 large onion, peeled and chopped

2 parsnips, peeled and chopped

2  vegetable stock cubes

Optional:  1 generous tsp ground ginger or ground cumin

6 Tbs  hummous

Method

1)    Place the water, lentils and stock cubes in a saucepan and bring to the boil.

2)    Add the chopped vegetables (and optional spices) to the water.  Simmer for 20-25 minutes until all the vegetables are soft.

3)    Liquidise the soup.

4)    Serve with a dollop of hummus and sprinkled with freshly chopped chives, parsley or coriander.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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