Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive 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.
Roast Butternut Squash and Lentil Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Roast Butternut Squash and Lentil Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
This squash and lentil soup is a versatile and straightforward soup that can be completely customized to your liking. Some handy tips! » Store-cut butternut squash works great too. Even frozen butternut squash will work for this recipe, though baking time may vary. » Feel free to add or subtract veggies as per taste.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 1 large butternut squash
- Make ready 3 stalks rosemary
- Take 2 celery ribs sliced
- Get 4 garlic cloves peeled
- Make ready As needed Olive oil
- Take To taste Salt and pepper
- Make ready 200 gm red lentils
- Take 750 ml vegetable stock
Beautifully orange, the two key ingredients give this autumn soup a stunning colour. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Once cool, add to the lentils. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper.
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.
Add sage and squash and cook a few minutes stirring occasionally. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great make-ahead option.
So that is going to wrap it up for this special food roast butternut squash and lentil soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
