Butternut Squash Soup

This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes, squash counts towards your 5-a-day fruit and veg intake. You can eat the skin of this vibrant veg, helping to reduce food waste.


  1. Boil diced butternut squash and a handful of red lentils in a pan of vegetable stock.
  2. Blitz in a blender.
  3. Sauté onions and garlic in olive oil, mix with the blended vegetables, season and stir in a good handful of freshly chopped parsley.
  4. Top with toasted pitta strip croutons.


Recipe Info

Serves 2-3 people

Prep: 10 mins

Cooking: 25 mins



Butternut Squash

Red Lentils

Red Onions

Chopped Parsley

Pitta Bread