Roast Butternut Squash and Lentil Soup. Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. This comforting soup is a delicious blend of butternut squash, red lentils, and carrots. A healthy, hearty, and soul-satisfying soup that will warm you up from head to toe on a cold winter night!
Make a batch and enjoy it for lunch or dinner throughout the week! Whether we like it or not, for those of us in the Northern hemisphere, fall is here. Roast Butternut Squash and Lentil Soup instructions Peel and de seed the squash then cut into small chunks.
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roast butternut squash and lentil soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. This comforting soup is a delicious blend of butternut squash, red lentils, and carrots. A healthy, hearty, and soul-satisfying soup that will warm you up from head to toe on a cold winter night!
Roast Butternut Squash and Lentil Soup is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Roast Butternut Squash and Lentil Soup is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- {Get 1 of large butternut squash.
- {Prepare 3 stalks of rosemary.
- {Make ready 2 of celery ribs sliced.
- {Make ready 4 of garlic cloves peeled.
- {Take As needed of Olive oil.
- {Make ready To taste of Salt and pepper.
- {Make ready 200 gm of red lentils.
- {Take 750 ml of vegetable stock.
Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary. Drizzle with a good glug of olive oil and season with salt and pepper. Lentil Soup with Butternut and Kale. This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night.
Instructions to make Roast Butternut Squash and Lentil Soup:
- Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary..
- Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the oven for 1 hour at 190 C – or until the veg is soft and starting to caramelise on the edges..
- Cook the lentils in boiling water for 20 minutes until tender then drain..
- Add the lentils and roasted veg to a saucepan (remove the woody stalks of rosemary) and simmer on the hob for ten minutes with 750 ml vegetable stock. Allow to cool slightly before blending. Add more water if you want to thin the soup a little, then season to taste with salt and pepper..
This colorful soup, made with healthy ingredients, tastes delicious. The cooked leeks give complexity to the body of the soup. Stir in the squash and lentils. Pour over the stock and season to taste. Blitz the soup with a stick blender until smooth, then season to taste.
So that is going to wrap this up with this exceptional food roast butternut squash and lentil soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!