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Hi, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hearty lentil and butternut squash soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Hearty lentil and butternut squash soup is something which I have loved my whole life. They are fine and they look fantastic.
I should have remembered butternut squash doesn't need much from my last recipe, Roasted Butternut Squash Soup. It's been awhile since I've made butternut. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks.
To begin with this recipe, we must 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.
What needs to be prepared of Hearty lentil and butternut squash soup:
- Take 1 onion roughly chopped
- Get 1 carrot roughly chopped
- Get 3-4 cabbage leaves roughly chopped
- Make ready 1 pepper roughly chopped (I used a few different leftover ones)
- Make ready 1 garlic clove crushed
- Prepare 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Take 1 Bay leaf
- Make ready 1 teaspoon paprika
- Get 1/3 grated nutmeg
- Get 1/2 butternut squash chopped into bite size pieces
- Take 1 teaspoon olive oil/oil alternative
- Make ready 1 teaspoon savory
- Prepare 400 g tin of green lentils (could soak your own)
You can with this hearty lentil and butternut soup. 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 begin to take on a This is it – with hearty lentils and creamy butternut squash. 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.
How 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.
Delicious winter warmer, full of flavour. This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. 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 !!!! Butternut squash, one of my favorite types of squash to cook with and eat.
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