Roast Butternut Squash and Lentil Soup
Roast Butternut Squash and Lentil Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek yogurt, pepitas and parsley. Make a batch and enjoy it for lunch or dinner throughout the week! Whether we like it or not, for those of us in the Northern hemisphere, fall is here. Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors.

Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Roast Butternut Squash and Lentil Soup is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Prepare 1 large butternut squash
  2. Take 3 stalks rosemary
  3. Make ready 2 celery ribs sliced
  4. Take 4 garlic cloves peeled
  5. Get As needed Olive oil
  6. Prepare To taste Salt and pepper
  7. Prepare 200 gm red lentils
  8. Make ready 750 ml vegetable stock

Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock. Stir in the squash and lentils. Pour over the stock and season to taste.

Instructions to make Roast Butternut Squash and Lentil Soup:
  1. 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.
  2. 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.
  3. Cook the lentils in boiling water for 20 minutes until tender then drain.
  4. 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.

Stir in the squash and lentils. Pour over the stock and season to taste. Blitz the soup with a stick blender until smooth, then season to taste. Cut the butternut squash in half, remove seeds and cut squash into ½″ cubes (the smaller the cubes are the quicker they will cook). Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.

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 more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!