Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Roast Butternut Squash and Lentil Soup is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Roast Butternut Squash and Lentil Soup is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. 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
- Prepare 3 stalks rosemary
- Take 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Get As needed Olive oil
- Prepare To taste Salt and pepper
- Prepare 200 gm red lentils
- Take 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.
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.
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. Place the diced butternut squash and garlic in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper and the dried herbs. Mix well and roast in the oven Get every recipe from The Medicinal Chef by Dale Pinnock 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.
So that’s going to wrap it up with this exceptional food roast butternut squash and lentil soup recipe. Thanks so much for reading. I am sure 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, colleague and friends. Thanks again for reading. Go on get cooking!
