Hi, I’m Clara. Today, we’re going to prepare roast butternut squash and lentil soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a 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 favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Roast Butternut Squash and Lentil Soup is something which I’ve loved my entire life.
To bewith this recipe, we have to 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 it.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Take 1 large butternut squash
- Take 3 stalks rosemary
- Take 2 celery ribs sliced
- Make ready 4 garlic cloves peeled
- Take As needed Olive oil
- Take To taste Salt and pepper
- Prepare 200 gm red lentils
- Take 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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