Name: Velvet Butternut Squash & Lentil Puree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 300g (10.5oz) butternut squash, peeled and diced; 100g (1/2 cup) red split lentils, rinsed; 400ml (1 3/4 cups) vegetable stock, low sodium; 60ml (1/4 cup) natural yoghurt; 1 tsp olive oil; Pinch of ground cumin (optional)

← Puree stage

📖 1 minute read

Velvet Butternut Squash & Lentil Puree

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 small portions

Course: Puree Stage

Cuisine: Bariatric Friendly

Calories: 65

Ingredients Method

Ingredients

300g (10.5oz) butternut squash, peeled and diced
100g (1/2 cup) red split lentils, rinsed
400ml (1 3/4 cups) vegetable stock, low sodium
60ml (1/4 cup) natural yoghurt
1 tsp olive oil
Pinch of ground cumin (optional)

Method

Heat the olive oil in a saucepan and gently soften the squash for 3-4 minutes.
Add the lentils and stock, bring to a simmer, and cook for 18-20 minutes until the squash and lentils are completely soft.
Allow to cool slightly, then transfer to a blender with the yoghurt and cumin.
Blend for 2-3 minutes until velvety smooth, adding a little extra warm stock if too thick.
Pass through a sieve if any lentil skins remain.
Serve warm.

Nutrition information

	Per 100g	Per serving (145g)
Energy	187kJ / 45kcal	271kJ / 65kcal
Fat	1.4g	2.1g
of which saturates	0.3g	0.5g
Carbohydrate	7.2g	10.4g
of which sugars	1.3g	1.9g
Fibre	1.2g	1.7g
Protein	1.8g	2.5g
Salt	0.1g	0.2g

Lentils are brilliant for fibre once you're further along, but at this stage a good long simmer and a thorough blend is what makes them safe and smooth.