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Half an Hour to Preparing Tasty Hearty lentil and butternut squash soup

Wishing to eat Hearty lentil and butternut squash soup a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful instructions on producing a Hearty lentil and butternut squash soup like a famous chef made.

Hearty lentil and butternut squash soup

We hope you got benefit from reading it, now let's go back to hearty lentil and butternut squash soup recipe. To make hearty lentil and butternut squash soup you only need 14 ingredients and 8 steps. Here is how you cook that.

To make an extraordinary Hearty lentil and butternut squash soup, here are the materials required:

  1. Use 1 of onion roughly chopped.
  2. Provide 1 of carrot roughly chopped.
  3. Provide 3-4 of cabbage leaves roughly chopped.
  4. Take 1 of pepper roughly chopped (I used a few different leftover ones).
  5. You need 1 of garlic clove crushed.
  6. Provide 300 g of (roughly) meat/veg stock of your choice (I did beef).
  7. Provide 1 cup of water (roughly).
  8. Use 1 of Bay leaf.
  9. Take 1 teaspoon of paprika.
  10. Use 1/3 of grated nutmeg.
  11. Get 1/2 of butternut squash chopped into bite size pieces.
  12. Use 1 teaspoon of olive oil/oil alternative.
  13. Provide 1 teaspoon of savory.
  14. Get 400 g of tin of green lentils (could soak your own).

After preparing the components, next you are good to cook your tasty Hearty lentil and butternut squash soup by following the instructions below:

  1. Pre-heat oven to 180°c/350°f.
  2. Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help).
  3. Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg..
  4. Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend..
  5. Add in the lentils and cook for a further 20 minutes/until lentils are cooked..
  6. When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes..
  7. Add the roasted butternut squash to the soup and serve..
  8. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread..

A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Recipe excerpted from 'Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year' by Betty Rosbottom. I've often told my students that I could become a The following recipe is a good example. Red lentils, or dhal, and a medley of winter vegetables are simmered with spices in stock until tender. Hearty and thick, this soup is sure to banish the winter blues served with our easy naans.

Recipe : Hearty lentil and butternut squash soup

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step by step to make Hearty lentil and butternut squash soup

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