Simple Way to Make Ultimate Hearty lentil and butternut squash soup

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hearty lentil and butternut squash soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Hearty lentil and butternut squash soup is something that I have loved my whole life.

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

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

1. Make ready 1 onion roughly chopped
2. Make ready 1 carrot roughly chopped
3. Make ready 3-4 cabbage leaves roughly chopped
4. Prepare 1 pepper roughly chopped (I used a few different leftover ones)
5. Make ready 1 garlic clove crushed
6. Take 300 g (roughly) meat/veg stock of your choice (I did beef)
7. Make ready 1 cup water (roughly)
8. Take 1 Bay leaf
9. Take 1 teaspoon paprika
10. Get 1/3 grated nutmeg
11. Prepare 1/2 butternut squash chopped into bite size pieces
12. Make ready 1 teaspoon olive oil/oil alternative
13. Get 1 teaspoon savory
14. Get 400 g 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’s going to wrap it up for this special food hearty lentil and butternut squash soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!