Recipe: Appetizing Hearty lentil and butternut squash soup

Recipe: Appetizing Hearty lentil and butternut squash soup Delicious, fresh and tasty.

Hearty lentil and butternut squash soup. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it.

For this soup, I start by sauteing the vegetables in a little olive oil, just until they start to become a little tender and the onions and celery And added a teaspoon of curry powder which helps to cut the sweetness of the squash.

Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.

Absolutely delicious hearty and so satisfying !!!!

You can have Hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hearty lentil and butternut squash soup

1. Prepare 1 of onion roughly chopped.

2. Prepare 1 of carrot roughly chopped.

3. You need 3-4 of cabbage leaves roughly chopped.

4. You need 1 of pepper roughly chopped (I used a few different leftover ones).

5. You need 1 of garlic clove crushed.

6. It’s 300 g of (roughly) meat/veg stock of your choice (I did beef).

7. You need 1 cup of water (roughly).

8. It’s 1 of Bay leaf.

9. You need 1 teaspoon of paprika.

10. You need 1/3 of grated nutmeg.

11. Prepare 1/2 of butternut squash chopped into bite size pieces.

12. It’s 1 teaspoon of olive oil/oil alternative.

13. It’s 1 teaspoon of savory.

14. You need 400 g of tin of green lentils (could soak your own).

Butternut squash, one of my favorite types of squash to cook with and eat.

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Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main course.

Add stock and lentils; bring to a boil.

Hearty lentil and butternut squash soup instructions

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.

Remove from the heat and blitz using a stick blender until smooth.

This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

It's easy to prepare, and the incredible It's easy to make soups taste good by adding lots of fat or added sugar, but I wanted to make a healthy butternut squash soup that can be made without.

Among all the favorites, Butternut squash lentil soup is always in rotation in our house.