Best Advice to Producing Tasty Hearty lentil and butternut squash soup

Hoping to dine Hearty lentil and butternut squash soup a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with clear instructions on preparing a Hearty lentil and butternut squash soup like a famous chef made.

We hope you got insight from reading it, now let's go back to hearty lentil and butternut squash soup recipe. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

To prepare an extraordinary Hearty lentil and butternut squash soup, here are the ingridients required:

1. Use 1 of onion roughly chopped.
2. Provide 1 of carrot roughly chopped.
3. Provide 3-4 of cabbage leaves roughly chopped.
4. Take 1 of pepper roughly chopped (I used a few different leftover ones).
5. Get 1 of garlic clove crushed.
6. Take 300 g of (roughly) meat/veg stock of your choice (I did beef).
7. You need 1 cup of water (roughly).
8. Provide 1 of Bay leaf.
9. You need 1 teaspoon of paprika.
10. Provide 1/3 of grated nutmeg.
11. Get 1/2 of butternut squash chopped into bite size pieces.
12. Provide 1 teaspoon of olive oil/oil alternative.
13. Prepare 1 teaspoon of savory.
14. Provide 400 g of tin of green lentils (could soak your own).

After preparing the ingridients, now you are ready to make your appetizing Hearty lentil and butternut squash soup by following the guidances on this section:

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..

This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. Hearty, filling and cozy, this Instant Pot Butternut Squash Lentil Soup is everything I love about soup season. Gluten free with a vegan option.

Recipe : Hearty lentil and butternut squash soup

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Simple tips to make Hearty lentil and butternut squash soup

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