Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roast butternut squash and lentil soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Roast Butternut Squash and Lentil Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life.
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. Clean butternut squash with a wet towel to remove dirt or grits.
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:
- Get 1 large butternut squash
- Take 3 stalks rosemary
- Get 2 celery ribs sliced
- Get 4 garlic cloves peeled
- Take As needed Olive oil
- Get To taste Salt and pepper
- Take 200 gm red lentils
- Prepare 750 ml vegetable stock
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. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Butternut squash soup is a classic fall and winter soup recipe.
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.
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 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. This heatlhy, vegan Curried Roasted Butternut Squash Soup Recipe is easy to make with simple ingredients like carrots, onions, red curry paste and broth. Peel the butternut squash, chop and add to the soup or scoop it out of the peel with a spoon and right into the soup.
So that’s going to wrap this up for this special food roast butternut squash and lentil soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
