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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roast butternut squash and lentil soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Roasted Butternut Squash Soup is a cold-weather staple!

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 1 large butternut squash
  2. Prepare 3 stalks rosemary
  3. Get 2 celery ribs sliced
  4. Prepare 4 garlic cloves peeled
  5. Take As needed Olive oil
  6. Take To taste Salt and pepper
  7. Take 200 gm red lentils
  8. Get 750 ml vegetable stock

It requires quite a bit of vegetable chopping: garlic, carrot, leek, butternut squash, and kale. As a time saver, you could chop all the veggies in advance and refrigerate until making the. Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller).

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.

I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel. Peeling the squash is the hardest part, and really it's not so bad. No need to roast your butternut squash either, simply make your soup in one big pot. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Among all the favorites, Butternut squash lentil soup is always in rotation in our house.

So that is going to wrap it up with this exceptional food roast butternut squash and lentil soup recipe. Thank you very much for reading. I am 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!