How to make butternut squash soup with crispy lentils and feta

Butternut squash soup with crispy lentils and feta

Total time: 45 minutes 

Serves 2-4 

Extra virgin olive oil
1 large white onion, peeled and chopped
1 medium butternut squash
2 cloves of garlic, minced
1 tablespoon grated ginger 
750ml good quality vegetable stock
1 400ml can of coconut milk 
100g feta, crumbled 
200g cooked black lentils 

In a large non- stick pan heat a little olive oil and gently cook the onion at low heat until translucent, roughly 5-8 minutes. Peel and deseed the butternut squash, chopping into pieces of about half an inch. 

Carefully add the rest of the ingredients into the pan and bring to simmer for 30-40 minutes until the squash is soft and cooked through. Blend all the ingredients together in a blender or using a handheld blender until smooth. 

Serve with crispy lentils and crumbled feta to taste.  

For the toppings:

Heat a little olive oil in a wide flat non-stick pan, spread the lentils into a layer. Cook for 3 – 5 minutes until crispy, season and serve hot.

Recipe from

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