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Spicy Butternut Squash Soup with Smoked Tofu Croutons

Servings 4 people


  • 1 red onion
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 2 bay leaves
  • 4 garlic cloves crushed and diced
  • 1 red chilli finely diced
  • Fresh ginger thumb sized piece, diced
  • 1 medium sized butternut squash 3 cups cubed
  • 2 large carrots diced
  • 1 cup red lentils rinsed
  • 6 cups vegetable stock I used 1.5 @saykallo cubes
  • 1/2 tsp dried basil


  • In one teaspoon of olive oil (option - water if oil-free), sauté the red onion, cumin seeds, turmeric and bay leaves, for a couple of minutes - don't let it burn. Add the garlic and chilli and sauté for another few mins, adding a splash of water to prevent it sticking.
  • Add the ginger, butternut squash and carrots and coat well with the spices.
  • Add the lentils, vegetable stock, basil, paprika, black pepper and salt to the pan and bring to a boil.
  • Cover and simmer on a low heat for 30 mins until the butternut squash and lentils are soft.
  • Meanwhile, chop smoked tofu into small cubes and pop in an pre-heated oven at 180 degrees celsius for 8-10 minutes to firm up.
  • Once the soup has cooled for a bit, blend using an immersion blender or add to a strong blender. I did it in a couple of batches in my Vitamix. I like my soup relatively thick but add a splash of water if you prefer.
  • Serve hot with the smoked tofu croutons. Yum!