Recipe of Super Quick Homemade Hearty lentil and butternut squash soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, hearty lentil and butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hearty lentil and butternut squash soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Hearty lentil and butternut squash soup is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this 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 can achieve it.

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

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

Steps 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 this up with this special food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!