Hi, I am Laura. Today, I’m gonna show you how to prepare hearty lentil and butternut squash soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hearty lentil and butternut squash soup Recipe
Hearty lentil and butternut squash soup is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Hearty lentil and butternut squash soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Prepare 1 onion roughly chopped
- Make ready 1 carrot roughly chopped
- Get 3-4 cabbage leaves roughly chopped
- Make ready 1 pepper roughly chopped (I used a few different leftover ones)
- Prepare 1 garlic clove crushed
- Get 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Get 1 Bay leaf
- Get 1 teaspoon paprika
- Prepare 1/3 grated nutmeg
- Take 1/2 butternut squash chopped into bite size pieces
- Get 1 teaspoon olive oil/oil alternative
- Get 1 teaspoon savory
- Take 400 g tin of green lentils (could soak your own)
Steps to make Hearty lentil and butternut squash soup:
- Pre-heat oven to 180°c/350°f
- Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
- 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.
- Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
- Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
- 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.
- 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.
So that’s going to wrap this up with this special dish hearty lentil and butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
