I made this soup for the sole reason to serve as a base for the lentil and pumpkin seed granola. I saw the recipe here and immediately thought it would make for the best soup topping, specifically for a thick and creamy butternut soup.
The butternut soup is a basic and simple soup recipe with few ingredients, but, is perfectly creamy and thick. If you don’t have stock powder (I use the Ina Paarmen’s one), you can use actual vegetable stock or even plain water (you may need to adjust seasoning a bit if using plain water).
The lentil and pumpkin seed granola (which Food 52 just calls crispy lentils and pumpkin seeds) is quite frankly one of the best things you can do with lentils. I call it granola because I’ve seen savoury granola a few times as a topping for soup or salads and thought this passed as a savoury granola.
I kept the recipe the same except I used smoky paprika and doubled the quantity. It would also be delish in a salad for some crunch. If you’re making the lentils just before making the granola, like I did, drain and rinse them well and allow it to properly cool. Also make sure you don’t overcook them, you want them crispy not mushy.
If you like to go heavy on the toppings for your soup, double the granola recipe.
Butternut Soup with Lentil and Pumpkin Seed Granola
Ingredients
Butternut Soup
- 1kg butternut peeled, deseeeded and chopped (aprox 2 medium butternuts)
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 6 C water
- 2 tbsp vegetable stock powder
- 1 tsp dried thyme
- 1/4 tsp red chilli flakes
- salt and pepper to taste
Lentil and Pumpkin Seed Granola
- 1 C cooked and cooled lentils about 1/2 C uncooked
- 1/2 C pumpkin seeds
- 2 tbsp olive oil
- 2 tsp smoky paprika
- 1/2 tsp black pepper
- 1/2 tsp Salt
Instructions
Butternut Soup
- Add the olive oil to a large pot along with the chopped onions. Sauté over a medium flame for 3-4 minutes, until the onions are soft and translucent. Add in the garlic and sauté for another minute. Add in the butternut pieces and mix.
- Add the 6 cups of water, stock powder and spices.
- Let the water come to a boil then reduce heat and let it cook for 40-50 minutes, until the butternut is soft.
- Remove from heat, let cool and then blend until completely smooth. Adjust spices as needed. Return to a pot and heat up to serve.
Lentil and Pumpkin Seed Granola
- Preheat the oven to 200C and line a baking tray with baking paper.
- In a medium bowl, mix together granola ingredients.
- Spread mixture in an even layer over the tray.
- Bake for 20 minutes, turning the pan around and mixing it halfway through. Remove and allow to cool
To serve
- Serve hot soup topped with the lentil and pumpkin seed granola.
Notes
