Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hearty lentil and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hearty lentil and butternut squash soup is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Hearty lentil and butternut squash soup is something which I have loved my entire life.
Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! If freezing first, add all ingredients except vegetable broth to a labeled gallon-sized freezer bag. When ready to cook, thaw overnight and add to the slow cooker along with the vegetable broth. In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take onion roughly chopped
- Take carrot roughly chopped
- Prepare cabbage leaves roughly chopped
- Make ready pepper roughly chopped (I used a few different leftover ones)
- Make ready garlic clove crushed
- Prepare (roughly) meat/veg stock of your choice (I did beef)
- Make ready water (roughly)
- Prepare Bay leaf
- Prepare paprika
- Make ready grated nutmeg
- Make ready butternut squash chopped into bite size pieces
- Get olive oil/oil alternative
- Prepare savory
- Make ready tin of green lentils (could soak your own)
This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. Hearty winter squash and savory lentils flavored with Herbes de Provence make this easy Instant Pot soup comforting, filling and cozy.
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.
It freezes well and is great for meal prep too. Hearty winter squash and savory lentils flavored with Herbes de Provence make this easy Instant Pot soup comforting, filling and cozy. Perfect for a chilly evening meal. Gluten free with a vegan option. This Creamy Red Lentil Butternut Squash Soup is a healthy and delicious vegetarian meal that's packed with protein and nutrients!
So that’s going to wrap this up for this special food hearty lentil and butternut squash soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
