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Super Tasty Soup Recipes; Hearty Chorizo & Lentil plus Roasted Butternut Squash Recipes

Create a taste sensation with our Hearty Chorizo and Red Lentil Soup and Roasted Butternut Squash Soup Recipes. Ditch the habit of buying tinned soup and start making big batches of healthy, homemade soup yourself. They’re so much tastier than the tinned soup options from the supermarket and they’re very easy to make too. Better still, double the quantities and stock up your freezer! Both the recipes below are suitable for freezing for up to three months meaning you can enjoy a bowl of homemade, wholesome soup any day, any time.

If you do not have all the ingredients to hand we strongly urge you to pop to the shops and make sure lunch is sorted for tomorrow!! Trust us, your lunch break will be all the better for it. Go on, treat yourself to big bowl of steaming, healthy soup. The recipes for our Hearty Chorizo And Red Lentil Soup and Roasted Butternut Squash Soup can be followed below.

REd Lentil Soup Topped With Chorizo
Serving; 6-7  |  Prep Time; 10 Mins  |  Cooking Time; 50 Mins


  • 1 tbsp olive oil
  • 200g cooking chorizo, diced
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 large sweet potato, chopped
  • 2 celery stalks, chopped
  • pinch of cumin seeds
  • 3 garlic cloves, sliced
  • 1 tsp smoked paprika
  • pinch of golden caster sugar
  • small splash sherry wine vinegar
  • 250g red lentils
  • 2 x 400g cans chopped tomato
  • 950ml chicken stock


  1. Heat the oil in a large pan. Add the chorizo and cook until crispy. Remove from the pan with a slotted spoon and set aside – use a piece of kitchen roll to dab any excess fat from the chorizo.
  2. Add the onion, carrots, sweet potato, celery and cumin to the pan, fry with the chorizo flavoured oil for 5-10mins until soft, then add the garlic and fry for another minute, being careful not to burn the garlic.
  3. Add the paprika and sugar cook and stir for 1 min. Add the sherry vinegar and bring to a simmer then stir in the lentils, tinned tomatoes and chicken stock.
  4. Simmer for 30 mins or until the lentils are tender. Blitz with a hand blender to desired consistency, We like ours a little chunky.
  5. Serve in warmed bowls and scatter the chorizo on top.

Inspired by bbcgoodfood

Serving; 6-7  |  Prep Time; 10 Mins  |  Cooking Time; 50 Mins


  • 3 carrots, chopped
  • 3 parsnips, chopped
  • 1 large onion, chopped
  • 1 garlic clove, sliced
  • 1 large butternut squash, de seeded
  • 1 tbsp olive oil
  • knob of butter
  • 600ml vegetable stock
  • 1/2 tsp ground ginger
  • Handful of fresh flat leaf parsley


  1. Pre heat the oven to 190℃
  2. Wash the butternut squash, no need to peel, simply slice in two and remove the innards and seeds. Roughly chop into 2-3cm cubes. Place in a large bowl, drizzle with olive olive and scattering of black pepper and mix together so all pieces are evenly coated.
  3. Pop onto baking trays and place in the middle of the oven for 30-40 minutes, or until golden with a few charred edges.
  4. Add the butter to a pan and fry the onion for 5-10 minutes until soft. Add the garlic and fry for a further 1 minute then all the ground ginger and stir and fry for a minute. Set aside.
  5. Steam the carrots and parsnips until tender (using microwave steam bags this takes 2-3 minutes only)
  6. Remove butternut squash from the oven and carefully transfer to a blender, no need to remove the skin as it will blend perfectly fine.
  7. Add all the other ingredients to the blender, you may need to do this is in a couple of batches. Blend to desired consistency, if too thick simply add more water/stock.
  8. Serve in warm bowls alongside fresh, thickly sliced bread.

The above recipes are suitable for freezing for up to 3 months.



A lover of arts and crafts, food and travel. I enjoy experimenting with cake creations too. Last year I published my first children's book.

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