Butternut squash & pasta soup

Butternut squash & pasta soup

This soup makes a lovely lunch or supper. You could make it in advance and re-heat it.

By , 21 September 2015
Butternut squash & pasta soup
  • Ready in: 45 mins
  • Serves: 4
  • Price: 55p per serving
Nutritional Info
Each 441g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1428KJ 341KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 324kJ/77kcal.
  • 2 tbsp sunflower oil
  • 1 medium red onion, chopped
  • 1 garlic clove, finely chopped
  • 500g butternut squash (flesh only, cubed)
  • 1-2 level tsp smoked paprika
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 100g split red lentils, rinsed
  • 800ml vegetable stock, made with 1 stock cube
  • 4 tbsp reduced-fat crème fraîche
  • 100g Asda Great Stuff Wholewheat Conchigliette
  • Wholewheat bread, to serve
  • Heat the oil in a pan and cook the onion until soft and translucent. Add the garlic and cook for another minute.

  • Add the squash, paprika, tomato purée, oregano, lentils and 500ml of the stock. Bring to the boil, then cover and simmer for 30 minutes. Set the remaining stock aside.

  • Add the reserved stock to the pan, then purée with a hand-held blender. Return to the heat and stir in 3 tbsp of the crème fraîche. Season to taste.

  • Cook the pasta according to packet instructions. Add to the soup. Divide the soup between four bowls and swirl in the remaining crème fraîche. Serve with bread.