Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Hearty lentil and butternut squash one of my favorites recipe This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious! 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 hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leek Ready for the coziest, most comforting superfood This butternut squash lentil soup tastes like a bowl of sunshine. Its chock full of beautiful, colorful healthy ingredients, and it.

The Ingredients need to make Hearty lentil and butternut squash soup:

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

This is it – with hearty lentils and creamy butternut squash. This soup looks hearty and perfect for this cold weather we are still having. Looks healthy and the recipe easy to follow. Delicious winter warmer, full of flavour.

Step to make Hearty lentil and butternut squash soup:

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
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 minute
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 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. Remove from the heat and blitz using a stick blender until smooth. Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, its perfect as a simple main course. Add stock and lentils; bring to a boil.

So that’s going to wrap it up with this exceptional food Hearty lentil and butternut squash Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!