Roast Butternut Squash and Lentil Soup
Roast Butternut Squash and Lentil Soup

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roast Butternut Squash and Lentil Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

Cut squash in half lengthwise and scoop out seeds. When cool enough to handle, scoop out roasted squash and set aside. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:
  1. Take 1 large butternut squash
  2. Get 3 stalks rosemary
  3. Take 2 celery ribs sliced
  4. Make ready 4 garlic cloves peeled
  5. Make ready As needed Olive oil
  6. Make ready To taste Salt and pepper
  7. Take 200 gm red lentils
  8. Prepare 750 ml vegetable stock

Whether we like it or not, for those of us in the Northern hemisphere, fall is here. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock.

Instructions 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.

Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock. Roast the butternut squash separately and gently fold it in at the end. Sometimes squash has a tendency to break down when cooked directly in a soup. After some quick prep, your slow cooker will do the rest of the work.

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