Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roast butternut squash and lentil soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Peeling the squash is the hardest part, and really it's not so bad.
Roast Butternut Squash and Lentil Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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 it.
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
- Make ready 4 garlic cloves peeled
- Prepare As needed Olive oil
- Take To taste Salt and pepper
- Prepare 200 gm red lentils
- Take 750 ml vegetable stock
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 Among all the favorites, Butternut squash lentil soup is always in rotation in our house. It's packed with a plethora of essential nutrients like Vitamin C, E, A, K, potassium, beta-carotene, manganese Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. Butternut squash provides great source of vitamin A & C: I like buying the cubed kind for ease Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then I made this last night with modifications (added more spices and roasted the squash and chickpeas).
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.
I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Roasting the butternut squash until caramelized and tender is totally key here. The flavor blows any other method out of the water.
So that’s going to wrap this up for this special food roast butternut squash and lentil soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!
