Recipe of Ultimate Roast Butternut Squash and Lentil Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roast butternut squash and lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roast Butternut Squash and Lentil Soup is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Roast Butternut Squash and Lentil Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Make ready 1 large butternut squash
2. Make ready 3 stalks rosemary
3. Make ready 2 celery ribs sliced
4. Get 4 garlic cloves peeled
5. Make ready As needed Olive oil
6. Get To taste Salt and pepper
7. Prepare 200 gm red lentils
8. Make ready 750 ml vegetable stock

Instructions 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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