Butternut Soup with Lentil and Pumpkin Seed Granola
Butternut Soup with Lentil and Pumpkin Seed Granola
This simple butternut soup is elevated with spicy and crispy lentil and pumpkin seed granola. It’s easy to make and is vegan, gluten and nut free and has no added sugars.
Butternut Soup with Lentil and Pumpkin Seed Granola
Butternut Soup with Lentil and Pumpkin Seed Granola
This simple butternut soup is elevated with spicy and crispy lentil and pumpkin seed granola. It’s easy to make and is vegan, gluten and nut free and has no added sugars.
Servings
6-8servings
Servings
6-8servings
Ingredients
Butternut Soup
Lentil and Pumpkin Seed Granola
Instructions
Butternut Soup
  1. 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.
  2. Add the 6 cups of water, stock powder and spices.
  3. Let the water come to a boil then reduce heat and let it cook for 40-50 minutes, until the butternut is soft.
  4. 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
  1. Preheat the oven to 200C and line a baking tray with baking paper.
  2. In a medium bowl, mix together granola ingredients.
  3. Spread mixture in an even layer over the tray.
  4. Bake for 20 minutes, turning the pan around and mixing it halfway through. Remove and allow to cool
To serve
  1. Serve hot soup topped with the lentil and pumpkin seed granola.
Recipe Notes

You can use liquid vegetable stock or plain water instead of using the stock powder.