Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roast Butternut Squash and Lentil Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Roast Butternut Squash and Lentil Soup is something which I have 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. Watch how to make the best butternut squash soup in this short video!
To get started with this recipe, we have to prepare a few components. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Make ready 1 large butternut squash
- Make ready 3 stalks rosemary
- Make ready 2 celery ribs sliced
- Make ready 4 garlic cloves peeled
- Take As needed Olive oil
- Make ready To taste Salt and pepper
- Take 200 gm red lentils
- Prepare 750 ml vegetable stock
Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel.
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.
This BEST roasted butternut squash recipe – easy to make with either diced or halved butternut squash. Plus ideas for various seasonings you If you do not need your roasted butternut squash to be diced for a recipe (for example, if you are using the squash in a mash, soup, sauce, baked goods. This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd imagine from the humble ingredients. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
So that is going to wrap it up with this special food roast butternut squash and lentil soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
