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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, roast butternut squash and lentil soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roast Butternut Squash and Lentil Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Roast Butternut Squash and Lentil Soup is something which I have loved my whole life.

#vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! The recipe starts by peeling the butternut squash. It's a tough job, but with this simple trick, you can easily peel and de-seed a butternut squash.

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

Using leeks brings a complexity to the body of the soup. 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.

Steps 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.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. 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 Keyword butternut squash lentil soup. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.

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