This soup is simple and quick and also vegan!
1 Butternut squash
4 small new potatoes
2 Gloves of garlic
1 Dried chili (from VegHog's own plantage)
A cup of red lentils
I’m not using the seeds of the butternut squash and am also peeling it. Check out the Wiki though that says that its all parts are edible.
Cut the butternut squash and potatoes into small squares. Chop the onions, garlic and chili. Rinse the lentils with cold water.
Fry the onions and garlic in oil. Add the potatoes and finally the butternut squash and chili to the mix. Glaze them a bit and then add vegetable stock into the hot kettle. Boil until the veg is soft, then puree and let boil for a while. Sprinkle cut chives on the soup and serve it hot.
Let it boil, let it boil, let it boil...
This soup can be warmed up again the next day if you make a larger batch. Of course it's also suitable for freezing.
Serve as it is, vegan...
... or add some cream or soft cheese before serving. For a bigger hunger, eat some warm rye bread with this soup.
During the wintertime at least I want to keep making different vegetarian or vegan soups and sharing the ideas with you here. Would you have any suggestions or own soup recipes to share?
Have also a look at The VegHog's Porcini mushroom soup!