Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, hearty lentil and butternut squash soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Hearty lentil and butternut squash soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Hearty lentil and butternut squash soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 1 onion roughly chopped
- Make ready 1 carrot roughly chopped
- Get 3-4 cabbage leaves roughly chopped
- Prepare 1 pepper roughly chopped (I used a few different leftover ones)
- Make ready 1 garlic clove crushed
- Get 300 g (roughly) meat/veg stock of your choice (I did beef)
- Prepare 1 cup water (roughly)
- Prepare 1 Bay leaf
- Make ready 1 teaspoon paprika
- Get 1/3 grated nutmeg
- Prepare 1/2 butternut squash chopped into bite size pieces
- Prepare 1 teaspoon olive oil/oil alternative
- Make ready 1 teaspoon savory
- Make ready 400 g tin of green lentils (could soak your own)
Steps 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.
So that is going to wrap it up for this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
