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Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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We hope you got insight from reading it, now let’s go back to roast butternut squash and lentil soup recipe. To make roast butternut squash and lentil soup you need 8 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Roast Butternut Squash and Lentil Soup:

1. Prepare 1 large butternut squash
2. You need 3 stalks rosemary
3. Get 2 celery ribs sliced
4. Get 4 garlic cloves peeled
5. Provide As needed Olive oil
6. Provide To taste Salt and pepper
7. Use 200 gm red lentils
8. Get 750 ml vegetable stock

Instructions to make Roast Butternut Squash and Lentil Soup:

1. Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary.
2. Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the oven for 1 hour at 190 C - or until the veg is soft and starting to caramelise on the edges.
3. Cook the lentils in boiling water for 20 minutes until tender then drain.
4. Add the lentils and roasted veg to a saucepan (remove the woody stalks of rosemary) and simmer on the hob for ten minutes with 750 ml vegetable stock. Allow to cool slightly before blending. Add more water if you want to thin the soup a little, then season to taste with salt and pepper.

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