Organic butternut squash and carrot soup

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Serves: 4

By down2earthwithabump



  • 2 celery stick washed and roughly chopped

  • 5 organic carrots peeled or scrubbed and roughly chopped

  • 1 tbsp fresh coriander for serving

  • 1 butternut squash peeled and seeded and roughly chopped

  • 1 onion peeled and roughly chopped

  • 2 splashes orange juice

  • 300g organic red lentils check that overnight soaking is not required

  • 1 splash white wine optional

  • 1 knob butter

  • 1 splash organic olive oil

  • 100g cheddar cheese optional, just for serving

  • 2 pinches paprika (sweet or hot depending on who will be eating soup)

  • 3 organic sweet potatoes peeled and roughly chopped


  1. Make sure all ingredients are peeled and chopped roughly and any parts that would not be good to eat discarded (preferably into a compost heap)
  2. Melt the butter and a splash of olive oil into a large saucepan (the oil can stop the butter from burning or turning brown too quick)
  3. Put the chopped celery and onion into the pan and fry until softened.
  4. Add the carrots and fry til a bit softer
  5. Add the butternut squash and sweet potato and fry til a bit softer but careful not to let things stick on the bottom of the pan
  6. Quickly tip in the red lentils, an optional splash of wine and an optional splash of orange juice (orange does work well with carrot in bringing out flavour)
  7. Add water (can use boiling from the kettle or cold from tap) to just cover the ingredients and simmer for approximately 20 minutes or until all the vegetables are soft and the lentils cooked, stirring occasionally and keeping a lid on/askew to prefent splatters
  8. Add salt and pepper to season
  9. Blitz with a blender (suitable for use in hot things) until smooth.

EATING IMMEDIATELY: add more water liquid until the soup is of a required consistency to eat (some like thick soup, some thinner) You can just refrigerate any leftovers and reheat til piping hot when you fancy some more.

MAKING A BATCH TO FREEZE then immediately decant into air-tight containers (leaving some air space in the top) in its more condensed form to save space in the freezer. Then add more liquid once defrosted and stir round til “souper hot” all the way through.

Serve with a sprinkling of chopped coriander leaves and grated cheddar on top and some lovely quality crusty bread or bread rolls.

Handy Hint

Be careful. This soup can reach very high temperatures and a splatter on the skin can be painful. a splatter can also stain clothes and/or make a big mess in the kitchen… keep that simmer under control!
THIS IS ALSO SUITABLE FOR MAKING PUREE OR SOUP FOR BABIES WEANING… JUST OMIT THE WINE AND DON'T USE HOT PAPRIKA OR TOO MUCH PEPPER. REMEMBER THE LENTILS PROVIDE PROTEIN. JUST KEEP THE CONSISTENCY THICKER. Or take some out and make the rest into more of a soup and season for grown ups, then you can all eat the same/similar thing together.

You could, once blended, keep this soup hot in a slow cooker for any family or friends who need to eat at different times or to give to kids after making snowmen etc.

This soup will fill you up and warm you through and always feels nutritional to eat. You can adapt the recipe, ingredients and quantities to suit you and whether you want to freeze a batch or just have some to eat now.

Additional Information

  • Can Freeze

  • Make Ahead

  • Slow cooker

  • Soup

  • pulses

  • squash

  • cheese

  • carrot

  • Baby and weaning

  • Winter

  • Autumn

  • Bonfire

  • Halloween

  • Main Course

  • Starter

  • Vegetarian

  • Nut Free

  • Egg Free

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