Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hearty lentil and butternut squash soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Hearty lentil and butternut squash soup is something that I have loved my entire life.
Spread the butternut squash on the baking tray and add the Savory and Olive oil. 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. Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Take onion roughly chopped
- Make ready carrot roughly chopped
- Make ready cabbage leaves roughly chopped
- Take pepper roughly chopped (I used a few different leftover ones)
- Take garlic clove crushed
- Take (roughly) meat/veg stock of your choice (I did beef)
- Take water (roughly)
- Get Bay leaf
- Get paprika
- Prepare grated nutmeg
- Make ready butternut squash chopped into bite size pieces
- Make ready olive oil/oil alternative
- Take savory
- Take tin of green lentils (could soak your own)
This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood soup? This butternut squash lentil soup tastes like a bowl of sunshine. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat.
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.
This butternut squash lentil soup tastes like a bowl of sunshine. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. So here it is: a creamy, nutritious, curry-flavored soup with butternut squash, lentils, turmeric, coconut milk, ginger and garlic.
So that is going to wrap it up with this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
