Butternut Squash, Lentil and Smoked Seaweed Soup

Using PureSea Smoked, naturally oak smoked organic Scottish seaweed to add delightful flavours and super-charge this healthy winter warmer soup.


2 tablespoons olive oil or 1/4 cup water (for water saute)
1 medium onion, diced
1 large butternut squash, cubed (about 8 cups)
1 1/2 cups red lentils
2 teaspoons dried sage or 2 tablespoons fresh minced
7 cups vegetable broth or water
1 teaspoon of PureSea Smoked (naturally oak smoked organic Scottish seaweed)
Salt & white or fresh cracked pepper, to taste


Cook soup: In a large pan, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook a few minutes stirring occasionally. Add lentils, broth, PureSea Smoked seaweed and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.

Puree: Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.


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