Hi, I am Clara. Today, I’m gonna show you how to make roast butternut squash and lentil soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roast Butternut Squash and Lentil Soup Recipe
Roast Butternut Squash and Lentil Soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Roast Butternut Squash and Lentil Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first 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:
- Take 1 large butternut squash
- Take 3 stalks rosemary
- Make ready 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Prepare As needed Olive oil
- Make ready To taste Salt and pepper
- Get 200 gm red lentils
- Get 750 ml vegetable stock
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.
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