Hearty lentil and butternut squash soup
Hearty lentil and butternut squash soup

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, hearty lentil and butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna 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 foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Hearty lentil and butternut squash soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hearty lentil and butternut squash soup:
  1. Make ready 1 onion roughly chopped
  2. Take 1 carrot roughly chopped
  3. Get 3-4 cabbage leaves roughly chopped
  4. Take 1 pepper roughly chopped (I used a few different leftover ones)
  5. Prepare 1 garlic clove crushed
  6. Get 300 g (roughly) meat/veg stock of your choice (I did beef)
  7. Get 1 cup water (roughly)
  8. Make ready 1 Bay leaf
  9. Prepare 1 teaspoon paprika
  10. Take 1/3 grated nutmeg
  11. Make ready 1/2 butternut squash chopped into bite size pieces
  12. Take 1 teaspoon olive oil/oil alternative
  13. Take 1 teaspoon savory
  14. Prepare 400 g tin of green lentils (could soak your own)
Steps 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 for this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is 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. Thank you for reading. Go on get cooking!