Hearty lentil and butternut squash soup
Hearty lentil and butternut squash soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Hearty lentil and butternut squash soup is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Hearty lentil and butternut squash soup is something that I have loved my entire life. They are fine and they look fantastic.

Spread the butternut squash on the baking tray and add the Savory and Olive oil. Add the roasted butternut squash to the soup and serve. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread. Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients!

To begin with this recipe, we must prepare a few ingredients. You can have hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Hearty lentil and butternut squash soup:
  1. Prepare 1 onion roughly chopped
  2. Get 1 carrot roughly chopped
  3. Take 3-4 cabbage leaves roughly chopped
  4. Prepare 1 pepper roughly chopped (I used a few different leftover ones)
  5. Take 1 garlic clove crushed
  6. Make ready 300 g (roughly) meat/veg stock of your choice (I did beef)
  7. Get 1 cup water (roughly)
  8. Make ready 1 Bay leaf
  9. Prepare 1 teaspoon paprika
  10. Get 1/3 grated nutmeg
  11. Take 1/2 butternut squash chopped into bite size pieces
  12. Take 1 teaspoon olive oil/oil alternative
  13. Get 1 teaspoon savory
  14. Prepare 400 g tin of green lentils (could soak your own)

When ready to cook, thaw overnight and add to the slow cooker along with the vegetable broth. Add the squash, rosemary, thyme, bay leaves, lentils, and vegetable broth powder and water (or vegetable broth) to the pot. Raise the heat to high and bring to a boil. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence.

Steps to make Hearty lentil and butternut squash soup:
  1. Pre-heat oven to 180°c/350°f
  2. Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
  3. Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg.
  4. Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
  5. Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
  6. When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes.
  7. Add the roasted butternut squash to the soup and serve.
  8. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.

Raise the heat to high and bring to a boil. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Stir in the squash and lentils. Pour over the stock and season to taste. Blitz the soup with a stick blender until smooth, then season to taste.

So that is going to wrap this up for this special food hearty lentil and butternut squash soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!