Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Hearty lentil and butternut squash soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Hearty lentil and butternut squash soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Spread the butternut squash on the baking tray and add the Savory and Olive oil. Add the roasted butternut squash to the soup and serve. Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.
To begin with this particular recipe, we have to first prepare a few components. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Prepare 1 onion roughly chopped
- Take 1 carrot roughly chopped
- Take 3-4 cabbage leaves roughly chopped
- Get 1 pepper roughly chopped (I used a few different leftover ones)
- Prepare 1 garlic clove crushed
- Prepare 300 g (roughly) meat/veg stock of your choice (I did beef)
- Make ready 1 cup water (roughly)
- Prepare 1 Bay leaf
- Prepare 1 teaspoon paprika
- Make ready 1/3 grated nutmeg
- Prepare 1/2 butternut squash chopped into bite size pieces
- Get 1 teaspoon olive oil/oil alternative
- Get 1 teaspoon savory
- Make ready 400 g tin of green lentils (could soak your own)
This butternut squash lentil soup tastes like a bowl of sunshine. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too.
Steps to make Hearty lentil and butternut squash soup:
- Pre-heat oven to 180°c/350°f
- Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
- 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.
- Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
- Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
- 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.
- Add the roasted butternut squash to the soup and serve.
- Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.
It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Lentil Butternut Squash Soup is a heartier version of the classic Butternut Squash Fall soup. It's tasty, filling, and very quick to make.
So that’s going to wrap this up with this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
