Roast Butternut Squash and Lentil Soup. Free UK Delivery on Eligible Orders Check Out Butternut Squash On eBay. Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. This comforting soup is a delicious blend of butternut squash, red lentils, and carrots.

Roast Butternut Squash and Lentil Soup Roast Butternut Squash and Lentil Soup instructions 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. Drizzle with a good glug of olive oil and season with salt and pepper. You can have Roast Butternut Squash and Lentil Soup using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Roast Butternut Squash and Lentil Soup

  1. You need 1 of large butternut squash.
  2. You need 3 stalks of rosemary.
  3. Prepare 2 of celery ribs sliced.
  4. You need 4 of garlic cloves peeled.
  5. It’s As needed of Olive oil.
  6. It’s To taste of Salt and pepper.
  7. It’s 200 gm of red lentils.
  8. You need 750 ml of vegetable stock.

Roast Butternut Squash and Lentil Soup Instructions. 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. Drizzle with a good glug of olive oil and season with salt and pepper.

Roast Butternut Squash and Lentil Soup instructions

  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..

Stir to coat all the veg in oil, the. 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. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut.

source: cookpad.com