Roasted Butternut & Lentil Soup with Scotch Bonnet heat
This is a golden autumn soup with warmth, sweetness and a little FERMARY fire. Roasted butternut squash, carrots, onion and garlic are cooked with red lentils until soft and creamy, then finished with a Scotch Bonnet honey yoghurt swirl. The Scot...
Serves
3-4
Prep Time
30 minutes
Cook Time
30 minutes
Scotch Bonnet Sauce
Single Bottle (200g)
Ingredients
½ large butternut squash, peeled and cubed
2 carrots, chopped
1 onion, sliced
2 garlic cloves, bashed
1 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
100g red lentils, rinsed
750ml vegetable stock
Sea salt & black pepper
For the Scotch Bonnet honey yoghurt
4 tbsp Greek yoghurt
½–1 tsp FERMARY Scotch Bonnet Sauce, to taste1 tsp runny honey
Squeeze of lime or lemon juice
Pinch of salt
To finish
Toasted pumpkin seeds
Fresh coriander and mint
Drizzle of olive oil
Extra black pepper
Method
1
Preheat the oven to 200°C.
2
Place the butternut squash, carrots, onion and garlic onto a roasting tray. Drizzle with olive oil, season with salt, black pepper, cumin and coriander, and roast until golden and soft.
3
Transfer the roasted vegetables to a saucepan. Add the red lentils and vegetable stock, then simmer until the lentils are completely soft.
4
Blend until smooth and creamy, adding a little extra stock or hot water if needed.
5
To make the Scotch Bonnet honey yoghurt, mix the yoghurt with FERMARY Scotch Bonnet Sauce, honey, lime or lemon juice and a pinch of salt. Start with a small amount of Scotch Bonnet Sauce and build to taste.
6
Ladle the soup into bowls and swirl the Scotch Bonnet yoghurt over the top.
7
Finish with toasted pumpkin seeds, herbs, olive oil and black pepper.
Sweet roasted squash, earthy carrots, creamy lentils and cooling yoghurt create the perfect base for Scotch Bonnet fire. The sauce brings warmth, brightness and fermented depth, while honey rounds the heat into something bold, comforting and beautifully autumnal.
