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Roast Butternut Squash and Lentil Soup
Roast Butternut Squash and Lentil Soup

Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to roast butternut squash and lentil soup recipe. 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 prepare Roast Butternut Squash and Lentil Soup:
  1. Take 1 large butternut squash
  2. You need 3 stalks rosemary
  3. Take 2 celery ribs sliced
  4. You need 4 garlic cloves peeled
  5. Take As needed Olive oil
  6. Take To taste Salt and pepper
  7. Get 200 gm red lentils
  8. You need 750 ml vegetable stock
Steps to make Roast Butternut Squash and Lentil Soup:
  1. 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.
  2. 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.
  3. Cook the lentils in boiling water for 20 minutes until tender then drain.
  4. 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.

Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock. Arrange squash on a baking sheet in a single layer. Method Roasted Butternut Squash and Red Lentil Soup is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent.

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