Easiest Way to Make Delicious Roast Butternut Squash and Lentil Soup

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Roast Butternut Squash and Lentil Soup.

Roast Butternut Squash and Lentil Soup very diverse and own mind sense that unique. Some types of Roast Butternut Squash and Lentil Soup recipes are also adequate convenient to process and do not pick up lengthy. Although not everyone likes Roast Butternut Squash and Lentil Soup food, now several people are get attached and like the various Roast Butternut Squash and Lentil Soup foods on hand. This can be seen than the number of restaurants that prepare Roast Butternut Squash and Lentil Soup as one of the serving. You can cook Roast Butternut Squash and Lentil Soup using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Roast Butternut Squash and Lentil Soup

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

Roast Butternut Squash and Lentil Soup instructions

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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