Practical Method to Homemade Yummy Roast Butternut Squash and Lentil Soup
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To prepare an unforgettable Roast Butternut Squash and Lentil Soup, below are the ingridients required:
- Provide 1 of large butternut squash.
- Use 3 stalks of rosemary.
- Take 2 of celery ribs sliced.
- Get 4 of garlic cloves peeled.
- Provide As needed of Olive oil.
- You need To taste of Salt and pepper.
- Provide 200 gm of red lentils.
- You need 750 ml of vegetable stock.
After readying the ingridients, now you are ready to cook your appetizing Roast Butternut Squash and Lentil Soup by following the guidances on this section:
- 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..
- 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..
- Cook the lentils in boiling water for 20 minutes until tender then drain..
- 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..
Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!) Healing Thai Butternut Squash Lentil Soup that's vegan, protein-packed, and incredibly nourishing. You're going to love this creamy, flavorful soup — packed with anti-inflammatory ingredients! Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using.
Recipe : Roast Butternut Squash and Lentil Soup
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step by step to make Roast Butternut Squash and Lentil Soup
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