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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
I should have remembered butternut squash doesn't need much from my last recipe, Roasted Butternut Squash Soup. It's been awhile since I've made butternut. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks.
Hearty lentil and butternut squash soup is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Hearty lentil and butternut squash soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this 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 can achieve it.
Materials for making of Hearty lentil and butternut squash soup:
- Make ready 1 onion roughly chopped
- Make ready 1 carrot roughly chopped
- Get 3-4 cabbage leaves roughly chopped
- Take 1 pepper roughly chopped (I used a few different leftover ones)
- Prepare 1 garlic clove crushed
- Get 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Prepare 1 Bay leaf
- Take 1 teaspoon paprika
- Get 1/3 grated nutmeg
- Make ready 1/2 butternut squash chopped into bite size pieces
- Prepare 1 teaspoon olive oil/oil alternative
- Take 1 teaspoon savory
- Prepare 400 g tin of green lentils (could soak your own)
You can with this hearty lentil and butternut soup. For this soup, I start by sauteing the vegetables in a little olive oil, just until they start to become a little tender and the onions and celery begin to take on a This is it – with hearty lentils and creamy butternut squash. 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.
Guide 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.
Delicious winter warmer, full of flavour. This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Absolutely delicious hearty and so satisfying !!!! Butternut squash, one of my favorite types of squash to cook with and eat.
Don’t neglect to practice the dishes over, to consume with household in your home. Attempt to compare it with the recipe you have. Is it much better or less. Please blend it to make it taste much better.
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