Roasted Butternut Squash and Red Lentil Soup
A community recipe by janjamNot tested or verified by Nigella.com
Print me
Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent. Add the stock, lentils and flavourings and simmer for 30 mins. Allow to cool then puree. Gently reheat prior to serving. You may need extra liquid to make it more "soupy". Serve with a blob of cream and some garlic croutons.
Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent. Add the stock, lentils and flavourings and simmer for 30 mins. Allow to cool then puree. Gently reheat prior to serving. You may need extra liquid to make it more "soupy". Serve with a blob of cream and some garlic croutons.
Introduction
A lovely and easy warming soup ready for Autumn.
A lovely and easy warming soup ready for Autumn.
Ingredients
Serves: 4-6
Metric
Cups
- 1 medium onion (chopped)
- 1 red pepper (diced)
- 1 carrot (diced)
- 1 small butternut squash (peeled and cut into 2 inch chunks then roasted for 20 minutes in a hot oven)
- 1 potato (diced)
- 500 millilitres vegetable stock
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
- 1 clove garlic (chopped)
- 125 millilitres red lentils (split)
- 1 medium onion (chopped)
- 1 red bell pepper (diced)
- 1 carrot (diced)
- 1 small butternut squash (peeled and cut into 2 inch chunks then roasted for 20 minutes in a hot oven)
- 1 potato (diced)
- 18 fluid ounces vegetable broth
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
- 1 clove garlic (chopped)
- 4 fluid ounces red lentils (split)
Method
Roasted Butternut Squash and Red Lentil Soup is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.