Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, hearty lentil and butternut squash soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Hearty lentil and butternut squash soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Hearty lentil and butternut squash soup is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must 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:

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

Pour in the stock and bring to the boil. Meanwhile, heat the remaining oil in a heavy-based frying pan. In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash.

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.

In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. 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.

So that is going to wrap it up with this exceptional food hearty lentil and butternut squash soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!