Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 1 large butternut squash
- Get 3 stalks rosemary
- Take 2 celery ribs sliced
- Make ready 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
When cool enough to handle, scoop out roasted squash and set aside. 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. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.
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.
Sometimes squash has a tendency to break down when cooked directly in a soup. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. After some quick prep, your slow cooker will do the rest of the work. This Indian-inspired, high-protein soup has sweet butternut squash, earthy brown lentils and garam masala, and will delight the whole family. Cut the butternut squash in half, remove seeds and cut squash into ½″ cubes (the smaller the cubes are the quicker they will cook).
So that is going to wrap this up for this special food roast butternut squash and lentil soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
