Hearty lentil and butternut squash soup
Hearty lentil and butternut squash soup

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hearty lentil and butternut squash soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Hearty lentil and butternut squash soup is something which I have loved my entire life.

Spread the butternut squash on the baking tray and add the Savory and Olive oil. Add the roasted butternut squash to the soup and serve. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.

To begin with this particular recipe, we must prepare a few components. You can have hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Hearty lentil and butternut squash soup:
  1. Get 1 onion roughly chopped
  2. Take 1 carrot roughly chopped
  3. Take 3-4 cabbage leaves roughly chopped
  4. Make ready 1 pepper roughly chopped (I used a few different leftover ones)
  5. Make ready 1 garlic clove crushed
  6. Prepare 300 g (roughly) meat/veg stock of your choice (I did beef)
  7. Prepare 1 cup water (roughly)
  8. Get 1 Bay leaf
  9. Prepare 1 teaspoon paprika
  10. Take 1/3 grated nutmeg
  11. Make ready 1/2 butternut squash chopped into bite size pieces
  12. Take 1 teaspoon olive oil/oil alternative
  13. Get 1 teaspoon savory
  14. Prepare 400 g tin of green lentils (could soak your own)

This butternut squash lentil soup tastes like a bowl of sunshine. In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat.

Instructions to make Hearty lentil and butternut squash soup:
  1. Pre-heat oven to 180°c/350°f
  2. Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
  3. Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg.
  4. Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
  5. Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
  6. When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes.
  7. Add the roasted butternut squash to the soup and serve.
  8. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.

It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. Hearty winter squash and savory lentils flavored with Herbes de Provence make this easy Instant Pot soup comforting, filling and cozy. Perfect for a chilly evening meal. Gluten free with a vegan option.

So that is going to wrap it up for this special food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!