Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roast butternut squash and lentil soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Like my other soups, butternut squash red lentil soup is also a make-ahead freezer-friendly soup. When you need it again, thaw it over the counter, pair it with a loaf of whole-wheat bread and a quick last-minute meal is ready to. Arrange squash on a baking sheet in a single layer.
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Roast Butternut Squash and Lentil Soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Get 3 stalks rosemary
- Take 2 celery ribs sliced
- Make ready 4 garlic cloves peeled
- Make ready As needed Olive oil
- Prepare To taste Salt and pepper
- Take 200 gm red lentils
- Prepare 750 ml vegetable stock
Here is a perfect opportunity to indulge my soup-making ambitions. On the subject of silver linings, this roasted squash and lentil soup is one of the most delicious soups I've made for ages. Meanwhile, heat remaining dressing in large saucepan on medium heat. Add broth, water, carrots and lentils; stir.
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.
Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add sage and squash and cook a few minutes stirring occasionally. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Add roasted squash and potatoes and pour over chicken broth.
So that’s going to wrap it up for this exceptional food roast butternut squash and lentil soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
