Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hearty lentil and butternut squash soup is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Hearty lentil and butternut squash soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it. Looking for a delicious, filling vegetarian soup?
To get started with this particular recipe, we have to 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:
- Take 1 onion roughly chopped
- Take 1 carrot roughly chopped
- Get 3-4 cabbage leaves roughly chopped
- Prepare 1 pepper roughly chopped (I used a few different leftover ones)
- Take 1 garlic clove crushed
- Prepare 300 g (roughly) meat/veg stock of your choice (I did beef)
- Get 1 cup water (roughly)
- Prepare 1 Bay leaf
- Get 1 teaspoon paprika
- Make ready 1/3 grated nutmeg
- Get 1/2 butternut squash chopped into bite size pieces
- Prepare 1 teaspoon olive oil/oil alternative
- Get 1 teaspoon savory
- Get 400 g tin of green lentils (could soak your own)
It's been awhile since I've made butternut. This hearty butternut squash lentil soup is packed with nutrition and flavour and sure to become a Fall favourite. Enjoy for a healthy plant-based meal. This delicious, oil-free, vegan butternut squash lentil soup is rich in fiber and protein, whole food plant-based and easy to make with simple.
Steps to make Hearty lentil and butternut squash soup:
- Pre-heat oven to 180°c/350°f
- Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
- 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.
- Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
- Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
- 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.
- Add the roasted butternut squash to the soup and serve.
- Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.
Enjoy for a healthy plant-based meal. This delicious, oil-free, vegan butternut squash lentil soup is rich in fiber and protein, whole food plant-based and easy to make with simple. Delicious winter warmer, full of flavour. This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning.
So that is going to wrap it up for this exceptional food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
