Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, roast butternut squash and lentil soup. One of my favorites. This time, I will make it a bit unique. 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. The recipe starts by peeling the butternut squash.

Roast Butternut Squash and Lentil Soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Roast Butternut Squash and Lentil Soup is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have 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:

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

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. This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd imagine from the humble ingredients.

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.

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. Watch how to make the best butternut squash soup in this short video!

So that is going to wrap it up for this exceptional food roast butternut squash and lentil soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!