Recipe of Super Quick Homemade Roast Butternut Squash and Lentil Soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roast butternut squash and lentil soup. One of my favorites. This time, 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 popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Roast Butternut Squash and Lentil Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Take 1 large butternut squash
2. Prepare 3 stalks rosemary
3. Make ready 2 celery ribs sliced
4. Take 4 garlic cloves peeled
5. Make ready As needed Olive oil
6. Take To taste Salt and pepper
7. Make ready 200 gm red lentils
8. Take 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 this up with this special food roast butternut squash and lentil soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!