Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, roast butternut squash and lentil soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re 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 have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Get 1 large butternut squash
- Get 3 stalks rosemary
- Prepare 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Prepare As needed Olive oil
- Get To taste Salt and pepper
- Make ready 200 gm red lentils
- Prepare 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.
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.
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 is going to wrap this up for this special food roast butternut squash and lentil soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
