• Daphne @ Savvy Pantry

Persian saffron butternut squash and red lentil soup

Serves 6


  • ½ to 1 butternut squash, peeled, seeded and diced (4 cups diced squash)

  • 2 tbsp olive oil

  • 1 yellow onion, finely chopped

  • 1 tbsp Savvy Pantry Persian Saffron seasoning mixture

  • ½ cup red lentils

  • ¼ tsp salt (or more, to taste)

  • Chopped coriander for garnish


  1. Fry the onions in oil for 7 mins.

  2. Add the squash, lentils, salt, seasoning mix and 3 cups water.

  3. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft.

  4. Blitz the soup with a stick blender until smooth, then season to taste.

  5. Ladle into bowls and garnish with chopped coriander.

5 views0 comments

Recent Posts

See All