Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hearty lentil and butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. This Butternut Squash and Red Lentil Soup is freezer friendly and makes an excellent lunch or dinner! Who else tries to have a vegetarian meal at least once a week?
Hearty lentil and butternut squash soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Hearty lentil and butternut squash soup is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Make ready 1 onion roughly chopped
- Get 1 carrot roughly chopped
- Make ready 3-4 cabbage leaves roughly chopped
- Prepare 1 pepper roughly chopped (I used a few different leftover ones)
- Make ready 1 garlic clove crushed
- Take 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Make ready 1 Bay leaf
- Prepare 1 teaspoon paprika
- Take 1/3 grated nutmeg
- Get 1/2 butternut squash chopped into bite size pieces
- Take 1 teaspoon olive oil/oil alternative
- Take 1 teaspoon savory
- Get 400 g tin of green lentils (could soak your own)
This butternut squash lentil soup tastes like a bowl of sunshine. Lentil Butternut Squash Soup is a heartier version of the classic Butternut Squash Fall soup. It's tasty, filling, and very quick to make. The Toasted Garlic Pita Wedges are a MUST - they complete the soup and turn it into a complete meal.
Instructions to make Hearty lentil and butternut squash soup:
- Pre-heat oven to 180°c/350°f
- Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
- Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg.
- Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
- Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
- When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes.
- Add the roasted butternut squash to the soup and serve.
- Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.
It's tasty, filling, and very quick to make. The Toasted Garlic Pita Wedges are a MUST - they complete the soup and turn it into a complete meal. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too.
So that’s going to wrap this up with this special food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
