Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a Good dish, roast butternut squash and lentil soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast Butternut Squash and Lentil Soup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Roast Butternut Squash and Lentil Soup is something which I have loved my entire life. They’re fine and they look fantastic.

Among all the favorites, Butternut squash lentil soup is always in rotation in our house. It's packed with a plethora of essential nutrients like Vitamin C, E, A, K, potassium, beta-carotene, manganese Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. Peeling the squash is the hardest part, and really it's not so bad.

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

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

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

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. Roasting butternut squash is super easy and definitely worth the extra time.

Steps 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.

Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel. Butternut squash soup is a classic fall and winter soup recipe. 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 Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables.

So that is going to wrap this up for this Authentic food roast butternut squash and lentil soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!