Simple Way to Prepare Gordon Ramsay Roast Butternut Squash and Lentil Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roast butternut squash and lentil soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roast Butternut Squash and Lentil Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Roast Butternut Squash and Lentil Soup is something which I have loved my entire life.

Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. This comforting soup is a delicious blend of butternut squash, red lentils, and carrots. Roasted Butternut Squash and Red Lentil Soup is a community recipe submitted by janjam and has not Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.

To get started with this recipe, we have to prepare a few ingredients. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you can achieve it.

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

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

It's been awhile since I've made butternut. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

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.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first 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.

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