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

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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 achieve that.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:
  1. Get 1 large butternut squash
  2. Take 3 stalks rosemary
  3. You need 2 celery ribs sliced
  4. Use 4 garlic cloves peeled
  5. Use As needed Olive oil
  6. Use To taste Salt and pepper
  7. Provide 200 gm red lentils
  8. Take 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.

And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock.

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