Recipe: Oishi Hearty lentil and butternut squash soup For Vegan's Friend

Hearty lentil and butternut squash soup. I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious! This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood This butternut squash lentil soup tastes like a bowl of sunshine.

Enjoy for a healthy plant-based meal. This delicious, oil-free, vegan butternut squash lentil soup is rich in fiber and protein, whole food plant-based and easy to make with simple. You can with this hearty lentil and butternut soup. You can Have Hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Hearty lentil and butternut squash soup

1. Lets Go Prepare of onion roughly chopped.
2. It's of carrot roughly chopped.
3. What You needis of cabbage leaves roughly chopped.
4. What You needis of pepper roughly chopped (I used a few different leftover ones).
5. Lets Go Prepare of garlic clove crushed.
6. What You needis of (roughly) meat/veg stock of your choice (I did beef).
7. It's of water (roughly).
8. It's of Bay leaf.
9. What You needis of paprika.
10. What You needis of grated nutmeg.
11. It's of butternut squash chopped into bite size pieces.
12. It's of olive oil/oil alternative.
13. Lets Go Prepare of savory.
14. What You needis of tin of green lentils (could soak your own).

For this soup, I start by sauteing the vegetables in a little olive oil, just until they start to become a little tender and the onions and celery begin to take on a This is it -- with hearty lentils and creamy butternut squash. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Remove from the heat and blitz using a stick blender until smooth. Delicious winter warmer, full of flavour.

Hearty lentil and butternut squash soup instructions

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..

This soup is suitable for vegetarians and vegans - simply substitute the cream for coconut milk. Protein-rich red lentils and hearty butternut squash are transformed into a smooth, fragrant soup that's a perfect, simple meal served with flatbread. Add stock and lentils; bring to a boil. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Among all the favorites, Butternut squash lentil soup is always in rotation in our house.