Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, roast butternut squash and lentil soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek. No need to roast your butternut squash either, simply make your soup in one big pot. This butternut squash + red lentil soup can be made ahead of time and reheated when ready serve!
Roast Butternut Squash and Lentil Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first 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
- Make ready 3 stalks rosemary
- Get 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Make ready As needed Olive oil
- Take To taste Salt and pepper
- Take 200 gm red lentils
- Get 750 ml vegetable stock
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. 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. #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys!
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. #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
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 sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
