Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth. For lemon-garlic compote, saute garlic in olive oil over medium-high heat until ...

A thick, warming vegan lentil soup made with just three ingredients ... Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Garnish the soup with extra crème fraîche, and if you’re a fan of spice, the remaining chopped chilli. Discover more butternut squash recipes. 3. Spiced carrot & lentil soup This delicious ...

Use lentil soup to add bulk and flavour to this ... Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash on a large baking tray, drizzle with 1 tablespoon of olive oil and stir ...

Add in soft, caramelised butternut squash, and you’ve got a rich, comforting dish that’s full of flavour and just the right amount of sweetness.

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...