Roast Butternut Squash and Lentil Soup. I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek. #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! The recipe starts by peeling the butternut squash.
No need to roast your butternut squash either, simply make your soup in one big pot.
This butternut squash + red lentil soup can be made ahead of time and reheated when ready serve!
Butternut squash soup is a classic fall and winter soup recipe.
You can have Roast Butternut Squash and Lentil Soup using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Roast Butternut Squash and Lentil Soup
- Prepare 1 of large butternut squash.
- It's 3 stalks of rosemary.
- It's 2 of celery ribs sliced.
- It's 4 of garlic cloves peeled.
- You need As needed of Olive oil.
- Prepare To taste of Salt and pepper.
- Prepare 200 gm of red lentils.
- You need 750 ml of vegetable stock.
But today we're roasting the butternut squash, which gives so much more depth You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd imagine from the humble ingredients. Using leeks brings a complexity to the body of the soup. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.
Roast Butternut Squash and Lentil Soup step by step
- 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. 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..
- Cook the lentils in boiling water for 20 minutes until tender then drain..
- 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..
Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice.
