Easiest Way to Make Award-winning Roast Butternut Squash and Lentil Soup

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, roast butternut squash and lentil soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek yogurt, pepitas and parsley. 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. Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors.

Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roast Butternut Squash and Lentil Soup is something that I have loved my whole life.

To get started 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 can achieve it.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:

1. Prepare 1 large butternut squash
2. Make ready 3 stalks rosemary
3. Get 2 celery ribs sliced
4. Prepare 4 garlic cloves peeled
5. Get As needed Olive oil
6. Prepare To taste Salt and pepper
7. Make ready 200 gm red lentils
8. Prepare 750 ml vegetable stock

Sometimes squash has a tendency to break down when cooked directly in a soup. Roast Butternut Squash and Lentil Soup. I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek.

Steps to make Roast Butternut Squash and Lentil Soup:

1. 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.
2. 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.
3. Cook the lentils in boiling water for 20 minutes until tender then drain.
4. 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.

I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek. The recipe starts by peeling the butternut squash. Cut the butternut squash in half, remove seeds and cut squash into ½″ cubes (the smaller the cubes are the quicker they will cook). Stir in the squash and lentils.

So that is going to wrap it up for this special food roast butternut squash and lentil soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!