This butternut squash soup is so easy, creamy, and beautifully garnished with the squash skins and seeds. A perfect fall soup that uses the whole squash. Ready in 30 minutes!
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Butternut Squash Red Lentil Soup: [ Ссылка ]
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Key Moments:
00:00 introduction
00:40 roast the skins and seeds
01:54 make the soup
03:00 alternatives for chilli garlic sauce
03:22 blend the soup
03:52 serving and storing
04:31 recipe cost
Recipe Ingredients
1 large butternut squash
3 cloves garlic, minced
½ medium onion, chopped
1 ½ – 2 tbsp curry powder
400ml can coconut milk (can use lite coconut milk)
2–3 cups vegetable broth (homemade for extra savings)
½ – 1 tsp chilli garlic sauce (or sweeten with maple syrup)
salt & pepper to taste
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
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