Practical Way to Homemade Perfect Roast Butternut Squash and Lentil Soup
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To prepare an extraordinary Roast Butternut Squash and Lentil Soup, below are the ingridients required:
- Take 1 of large butternut squash.
- Get 3 stalks of rosemary.
- Provide 2 of celery ribs sliced.
- Take 4 of garlic cloves peeled.
- Get As needed of Olive oil.
- Take To taste of Salt and pepper.
- Take 200 gm of red lentils.
- You need 750 ml of vegetable stock.
After preparing the materials, next you are good to prepare your appetizing Roast Butternut Squash and Lentil Soup by following the procedures below:
- 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..
Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! This hearty butternut squash lentil soup is packed with nutrition and flavour and sure to become a Fall favourite. Enjoy for a healthy plant-based meal. This delicious, oil-free, vegan butternut squash lentil soup is rich in fiber and protein, whole food plant-based and easy to make with simple.
Recipe : Roast Butternut Squash and Lentil Soup
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