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Butternut and lentil soup with thyme recipe

Butternut and lentil soup with thyme recipe

26 ratings

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  • Serves 6
  • 20 mins to prepare and 30 to cook
  • 384 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1kg butternut squash, peeled, seeded and chopped
  • 150g split red lentils
  • 2tbsp thyme leaves
  • 1.5 litres vegetable stock
  • 300ml crème fraiche
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    14g 72%
  • Sugars

    11g 12%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 31.5g Protein 9.3g Fibre 5.8g


  1. Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender.
  2. Whizz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraîche and whizz again. Taste for seasoning. Serve in bowls with a spoonful of the remaining crème fraiche and a few thyme leaves scattered on top.

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