Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roast butternut squash and lentil soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Roast Butternut Squash and Lentil Soup is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Roast Butternut Squash and Lentil Soup is something that I have loved my entire life. They’re fine and they look fantastic.
To get started 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 can achieve it.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Make ready 1 large butternut squash
- Prepare 3 stalks rosemary
- Prepare 2 celery ribs sliced
- Get 4 garlic cloves peeled
- Get As needed Olive oil
- Prepare To taste Salt and pepper
- Take 200 gm red lentils
- Get 750 ml vegetable stock
It requires quite a bit of vegetable chopping: garlic, carrot, leek, butternut squash, and kale. As a time saver, you could chop all the veggies in advance and refrigerate until. Butternut squash soup is a classic fall and winter soup recipe. 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.
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 in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! 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).
So that’s going to wrap it up for this special food roast butternut squash and lentil soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
