Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, roast butternut squash and lentil soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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.
Roast Butternut Squash and Lentil Soup is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Take 1 large butternut squash
- Take 3 stalks rosemary
- Prepare 2 celery ribs sliced
- Get 4 garlic cloves peeled
- Take As needed Olive oil
- Make ready To taste Salt and pepper
- Take 200 gm red lentils
- Make ready 750 ml vegetable stock
Hello friends, how is the winter treating you so far? 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:
- 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.
Roast the squash and cauliflower then set aside to cool. Sauté the onion, garlic, ginger and jalapeño with the spices. Scrape the flesh of the squash in the pot and pour in the coconut milk. Stir in the squash and lentils. Pour over the stock and season to taste.
So that is going to wrap it up with this special food roast butternut squash and lentil soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
