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Roast Butternut Squash and Lentil Soup
Roast Butternut Squash and Lentil Soup

Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

Many of us believe that comfort foods are bad for us and that we should avoid them. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Soemtimes, comfort foods can be perfectly healthy and good for us to eat. There are some foods that actually can raise your moods when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.

Green tea is fantastic for moods. You just knew green tea had to be mentioned, right? Green tea is rich in an amino acid known as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This helps improve your mental sharpness while calming the rest of your body. You already knew green tea could help you be so much healthier. Now you are aware that it can help improve your mood also!

So you see, you don’t need junk food or foods that are not good for you so you can feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to roast butternut squash and lentil soup recipe. To make roast butternut squash and lentil soup you only need 8 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Roast Butternut Squash and Lentil Soup:
  1. You need 1 large butternut squash
  2. You need 3 stalks rosemary
  3. Take 2 celery ribs sliced
  4. Prepare 4 garlic cloves peeled
  5. Get As needed Olive oil
  6. Take To taste Salt and pepper
  7. Get 200 gm red lentils
  8. Provide 750 ml vegetable stock
Steps 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.

And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock.

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