Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hearty lentil and butternut squash soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Hearty lentil and butternut squash soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Hearty lentil and butternut squash soup is something that I have loved my whole life.
A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Remove from the heat and blitz using a stick blender until smooth. I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious! This hearty butternut squash lentil soup is packed with nutrition and flavour and sure to become a Fall favourite.
To begin with this particular recipe, we must prepare a few components. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Make ready onion roughly chopped
- Get carrot roughly chopped
- Take cabbage leaves roughly chopped
- Prepare 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)
- Prepare water (roughly)
- Take Bay leaf
- Make ready paprika
- Make ready grated nutmeg
- Make ready butternut squash chopped into bite size pieces
- Make ready olive oil/oil alternative
- Make ready savory
- Prepare tin of green lentils (could soak your own)
It's chock full of beautiful, colorful healthy ingredients, and it. Looking for a delicious, filling vegetarian soup? This is it – with hearty lentils and creamy butternut squash. This soup looks hearty and perfect for this cold weather we are still having.
Instructions 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 is it – with hearty lentils and creamy butternut squash. This soup looks hearty and perfect for this cold weather we are still having. Looks healthy and the recipe easy to follow. Among all the favorites, Butternut squash lentil soup is always in rotation in our house. It's packed with a plethora of essential nutrients like Vitamin C, E, A, K This squash and lentil soup is a versatile and straightforward soup that can be completely customized to your liking.
So that’s going to wrap this up for this exceptional food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
