Butternut Squash Soup (Milk-free)
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.
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
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.
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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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