Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hearty lentil and butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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?
Hearty lentil and butternut squash soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Hearty lentil and butternut squash soup is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Prepare onion roughly chopped
- Prepare carrot roughly chopped
- Make ready cabbage leaves roughly chopped
- Prepare pepper roughly chopped (I used a few different leftover ones)
- Take garlic clove crushed
- Get (roughly) meat/veg stock of your choice (I did beef)
- Get water (roughly)
- Get Bay leaf
- Get paprika
- Prepare grated nutmeg
- Make ready butternut squash chopped into bite size pieces
- Get olive oil/oil alternative
- Prepare savory
- Get 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.
Instructions 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’s going to wrap this up with this special food hearty lentil and butternut squash soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
