Recipe of Quick Hearty lentil and butternut squash soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hearty lentil and butternut squash soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Hearty lentil and butternut squash soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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.

The ingredients needed to make Hearty lentil and butternut squash soup:

1. Get onion roughly chopped
2. Make ready carrot roughly chopped
3. Get cabbage leaves roughly chopped
4. Take pepper roughly chopped (I used a few different leftover ones)
5. Take garlic clove crushed
6. Take (roughly) meat/veg stock of your choice (I did beef)
7. Get water (roughly)
8. Make ready Bay leaf
9. Make ready paprika
10. Get grated nutmeg
11. Make ready butternut squash chopped into bite size pieces
12. Take olive oil/oil alternative
13. Get savory
14. Make ready tin of green lentils (could soak your own)

Instructions 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 is going to wrap this up with this special food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!