Spiced Roasted Butternut Squash and Lentil Soup

Spiced Roasted Butternut Squash and Lentil Soup

Made With Our Classic Lentil Tarka Daal -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
Lentils make such a great base for soup, as they are full of plant-based protein and general goodness. And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year.
Anjum Signature

Tailored to Taste
Lentils make such a great base for soup, as they are full of plant-based protein and general goodness. And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year.
Ingredients
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp vegetable oil plus a little extra for roasting
  • 300g butternut squash pieces
  • 350ml vegetable stock
  • 2 tbsp single cream
  • Handful of freshly chopped coriander
Method
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Toss the squash pieces in a little oil and bake until soft.
  3. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  4. Add the Tarka sauce and the lentils from the pouches, stock and bring to a boil. Simmer for 2 minutes and add the cooked squash.
  5. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin, simmering for a few minutes, either way.
  6. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
Tailored to Taste
Lentils make such a great base for soup, as they are full of plant-based protein and general goodness. And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year.
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp vegetable oil plus a little extra for roasting
  • 300g butternut squash pieces
  • 350ml vegetable stock
  • 2 tbsp single cream
  • Handful of freshly chopped coriander
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Toss the squash pieces in a little oil and bake until soft.
  3. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  4. Add the Tarka sauce and the lentils from the pouches, stock and bring to a boil. Simmer for 2 minutes and add the cooked squash.
  5. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin, simmering for a few minutes, either way.
  6. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
£3.00
( / )
75p per 100g
Free delivery on order over £25
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