Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roast butternut squash and lentil soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
This squash and lentil soup is a versatile and straightforward soup that can be completely customized to your liking. Some handy tips! » Store-cut butternut squash works great too. Even frozen butternut squash will work for this recipe, though baking time may vary. » Feel free to add or subtract veggies as per taste. Arrange squash on a baking sheet in a single layer.
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Roast Butternut Squash and Lentil Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Prepare 1 large butternut squash
- Get 3 stalks rosemary
- Make ready 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Get As needed Olive oil
- Make ready To taste Salt and pepper
- Make ready 200 gm red lentils
- Make ready 750 ml vegetable stock
Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. 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 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.
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. Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!) Healing Thai Butternut Squash Lentil Soup that's vegan, protein-packed, and incredibly nourishing. You're going to love this creamy, flavorful soup — packed with anti-inflammatory ingredients!
So that’s going to wrap it up for this exceptional food roast butternut squash and lentil soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
