Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little 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.

Hearty lentil and butternut squash soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Hearty lentil and butternut squash soup is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Hearty lentil and butternut squash soup:

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

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. For a hearty, nourishing soup try this red lentil and butternut squash recipe. Winter squash favourite, butternut, combined with earthy red lentils and sweet carrots make for a fabulous, rich orange colour and delicious, comforting flavour.

Instructions 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 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.

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. Delicious winter warmer, full of flavour. This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. Hearty and thick, this soup is sure to banish the winter blues served with our easy naans.

So that is going to wrap it up for this exceptional food hearty lentil and butternut squash soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!