Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Hearty lentil and butternut squash soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Hearty lentil and butternut squash soup is something which I’ve loved my entire life.
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 This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get 1 onion roughly chopped
- Prepare 1 carrot roughly chopped
- Prepare 3-4 cabbage leaves roughly chopped
- Get 1 pepper roughly chopped (I used a few different leftover ones)
- Get 1 garlic clove crushed
- Prepare 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Get 1 Bay leaf
- Make ready 1 teaspoon paprika
- Prepare 1/3 grated nutmeg
- Prepare 1/2 butternut squash chopped into bite size pieces
- Get 1 teaspoon olive oil/oil alternative
- Take 1 teaspoon savory
- Make ready 400 g tin of green lentils (could soak your own)
Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main course. Add stock and lentils; bring to a boil. For a hearty, nourishing soup try this red lentil and butternut squash recipe. Winter squash favourite, butternut, combined with earthy red lentils and sweet carrots make for a fabulous, rich orange colour and delicious, comforting flavour.
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.
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. Delicious winter warmer, full of flavour. This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. Hearty and thick, this soup is sure to banish the winter blues served with our easy naans.
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