This tasty dehydrated butternut squash soup is amped up with red lentils and ras el hanout, a North African spice mix. This soup is hearty, easy to make, rehydrates quickly, and is chock full of warming flavours. It’s a great option in the middle of a tough day out when you want to warm up and fuel up quickly for the next challenge. I recommend garnishing with dukkah and yoghurt. Or simply go for some chopped toasted nuts, a versatile and energy-rich addition to your trail larder.
You can buy ras el hanout in supermarkets but it’s way tastier to make your own (see recipe for details).
The dehydrated butternut squash soup recipe below is divided into four portions as that suits my appetite but you may want to divide it into 2-3 portions if you’re a dude or a person with substantial appetite. To make it even more substantial, serve with oatcakes, bread or flatbread (these grilled flatbreads are delicious and travel well in a pack!).
Butternut Squash Soup with Red Lentils and Ras el Hanout
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How long does the dehydrated soup last? Shelf life please?
I try to eat it within 3 months however I suspect it has a much longer shelf life especially if it’s vacuum packed. Hope this helps!
How long are the cinnamon sticks you use?
The soup ingredients call for fresh coriander, but it isn’t listed when to add it in the instructions.