Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roast butternut squash and lentil soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roast Butternut Squash and Lentil Soup is something which I have loved my whole life.
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. Peeling the squash is the hardest part, and really it's not so bad.
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 that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Make ready 1 large butternut squash
- Make ready 3 stalks rosemary
- Make ready 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Get As needed Olive oil
- Take To taste Salt and pepper
- Make ready 200 gm red lentils
- Get 750 ml vegetable stock
It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd imagine from the humble ingredients. Using leeks brings a complexity to the body of the soup. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Roasting butternut squash is super easy and definitely worth the extra time.
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.
Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel. 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 Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables.
So that’s going to wrap this up with this special food roast butternut squash and lentil soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
