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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how 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 little bit unique. This will be really delicious.

Hearty lentil and butternut squash soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Hearty lentil and butternut squash soup is something that I have loved my whole 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 ingredients. You can cook 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. Take 1 onion roughly chopped
  2. Get 1 carrot roughly chopped
  3. Make ready 3-4 cabbage leaves roughly chopped
  4. Take 1 pepper roughly chopped (I used a few different leftover ones)
  5. Make ready 1 garlic clove crushed
  6. Make ready 300 g (roughly) meat/veg stock of your choice (I did beef)
  7. Make ready 1 cup water (roughly)
  8. Make ready 1 Bay leaf
  9. Get 1 teaspoon paprika
  10. Get 1/3 grated nutmeg
  11. Prepare 1/2 butternut squash chopped into bite size pieces
  12. Get 1 teaspoon olive oil/oil alternative
  13. Get 1 teaspoon savory
  14. Get 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 with this exceptional food hearty lentil and butternut squash soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!