Hi, I am Marie. Today, I’m gonna show you how to make roast butternut squash and lentil soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roast Butternut Squash and Lentil Soup Recipe
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To bewith this recipe, we must first prepare a few ingredients. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast Butternut Squash and Lentil Soup:
- Take 1 large butternut squash
- Get 3 stalks rosemary
- Get 2 celery ribs sliced
- Take 4 garlic cloves peeled
- Make ready As needed Olive oil
- Make ready To taste Salt and pepper
- Take 200 gm red lentils
- Make ready 750 ml vegetable stock
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.
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