How to Make Jamie Oliver Roast Butternut Squash and Lentil Soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roast butternut squash and lentil soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roast Butternut Squash and Lentil Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Roast Butternut Squash and Lentil Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:

1. Take 1 large butternut squash
2. Prepare 3 stalks rosemary
3. Prepare 2 celery ribs sliced
4. Get 4 garlic cloves peeled
5. Prepare As needed Olive oil
6. Make ready To taste Salt and pepper
7. Take 200 gm red lentils
8. Get 750 ml vegetable stock

Steps to make Roast Butternut Squash and Lentil Soup:

1. 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.
2. 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.
3. Cook the lentils in boiling water for 20 minutes until tender then drain.
4. 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.

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