Recipe of Speedy Hearty lentil and butternut squash soup

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hearty lentil and butternut squash soup is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Hearty lentil and butternut squash soup is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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:

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

Instructions to make Hearty lentil and butternut squash soup:

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.

So that’s going to wrap it up with this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!