Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roast butternut squash and lentil soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Roast Butternut Squash and Lentil Soup is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Roast Butternut Squash and Lentil Soup is something that I have loved my entire life.
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! Hello friends, how is the winter treating you so far?
To begin with this recipe, we must prepare a few components. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Make ready 1 large butternut squash
- Make ready 3 stalks rosemary
- Prepare 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Take As needed Olive oil
- Make ready To taste Salt and pepper
- Prepare 200 gm red lentils
- Make ready 750 ml 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.
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. 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.
So that is going to wrap this up for this special food roast butternut squash and lentil soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
