Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roast butternut squash and lentil soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Roast Butternut Squash and Lentil Soup is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Get 1 large butternut squash
- Make ready 3 stalks rosemary
- Get 2 celery ribs sliced
- Prepare 4 garlic cloves peeled
- Get As needed Olive oil
- Get To taste Salt and pepper
- Prepare 200 gm red lentils
- Prepare 750 ml vegetable stock
No need to roast your butternut squash either, simply make your soup in one big pot. This butternut squash + red lentil soup can be made ahead of time and reheated when ready serve! Watch how to make the best butternut squash soup in this short video! Butternut squash soup is a classic fall and winter soup recipe.
Steps 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.
But today we're roasting the butternut squash, which gives so much more depth You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Keyword butternut squash lentil soup. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot.
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