Fast Guide to Homemade Perfect Roast Butternut Squash and Lentil Soup
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To cook an extraordinary Roast Butternut Squash and Lentil Soup, here are the components needed:
- You need 1 of large butternut squash.
- Use 3 stalks of rosemary.
- Provide 2 of celery ribs sliced.
- Take 4 of garlic cloves peeled.
- Prepare As needed of Olive oil.
- Prepare To taste of Salt and pepper.
- Provide 200 gm of red lentils.
- Prepare 750 ml of vegetable stock.
After preparing the ingridients, next you are ready to make your 5-star Roast Butternut Squash and Lentil Soup by following the instructions below:
- Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary..
- Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the oven for 1 hour at 190 C - or until the veg is soft and starting to caramelise on the edges..
- Cook the lentils in boiling water for 20 minutes until tender then drain..
- Add the lentils and roasted veg to a saucepan (remove the woody stalks of rosemary) and simmer on the hob for ten minutes with 750 ml vegetable stock. Allow to cool slightly before blending. Add more water if you want to thin the soup a little, then season to taste with salt and pepper..
Recipe : Roast Butternut Squash and Lentil Soup
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