Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a tasty dish, roast butternut squash and lentil soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

This squash and lentil soup is a versatile and straightforward soup that can be completely customized to your liking. Some handy tips! » Store-cut butternut squash works great too. Even frozen butternut squash will work for this recipe, though baking time may vary. » Feel free to add or subtract veggies as per taste.

Roast Butternut Squash and Lentil Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roast Butternut Squash and Lentil Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:

1. Take 1 large butternut squash
2. Prepare 3 stalks rosemary
3. Prepare 2 celery ribs sliced
4. Make ready 4 garlic cloves peeled
5. Take As needed Olive oil
6. Get To taste Salt and pepper
7. Make ready 200 gm red lentils
8. Take 750 ml vegetable stock

Beautifully orange, the two key ingredients give this autumn soup a stunning colour. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Place the diced butternut squash and garlic in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper and the dried herbs. Mix well and roast in the oven Get every recipe from The Medicinal Chef by Dale Pinnock Instructions.

Instructions 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.

Add sage and squash and cook a few minutes stirring occasionally. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Add roasted squash and potatoes and pour over chicken broth. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using.

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