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Good Idea to Cooking 5-Star Hearty lentil and butternut squash soup

Hoping to eat Hearty lentil and butternut squash soup a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with useful procedures on producing a Hearty lentil and butternut squash soup like a famous chef made.

Hearty lentil and butternut squash soup

We hope you got benefit 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 achieve that.

To cook an unforgettable Hearty lentil and butternut squash soup, here are the ingridients required:

  1. Use 1 of onion roughly chopped.
  2. Use 1 of carrot roughly chopped.
  3. Provide 3-4 of cabbage leaves roughly chopped.
  4. Provide 1 of pepper roughly chopped (I used a few different leftover ones).
  5. Take 1 of garlic clove crushed.
  6. Get 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. Take 1/3 of grated nutmeg.
  11. Use 1/2 of butternut squash chopped into bite size pieces.
  12. You need 1 teaspoon of olive oil/oil alternative.
  13. Take 1 teaspoon of savory.
  14. Prepare 400 g of tin of green lentils (could soak your own).

After readying the materials, now you are good to cook your appetizing Hearty lentil and butternut squash soup by following the instructions 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..

Remove from the heat and blitz using a stick blender until smooth. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Absolutely delicious hearty and so satisfying !!!! Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main course. Add stock and lentils; bring to a boil.

Recipe : Hearty lentil and butternut squash soup

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step by step to make Hearty lentil and butternut squash soup

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