Hey everyone, welcome to my recipe page, looking for the perfect Roast Butternut Squash and Lentil Soup recipe? look no further! We provide you only the best Roast Butternut Squash and Lentil Soup recipe here. We also have wide variety of recipes to try.
Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and must be avoided. Often, if the comfort food is a high sugar food or some other junk food, this is true. At times, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that actually can improve your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try several of these.
Grains can be excellent for driving away a terrible mood. Quinoa, barley, teff, millet, etc are all good for helping you feel better. These grains fill you up better and that can help you with your moods also. Feeling starved can be a real downer! The reason these grains are so wonderful for your mood is that they are not hard for your stomach to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.
So you see, you don’t need to consume all that junk food when you want to feel better! Try these hints instead!
We hope you got benefit from reading it, now let’s go back to roast butternut squash and lentil soup recipe. You can have roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Roast Butternut Squash and Lentil Soup:
- Get 1 large butternut squash
- Get 3 stalks rosemary
- Get 2 celery ribs sliced
- Provide 4 garlic cloves peeled
- Get As needed Olive oil
- Prepare To taste Salt and pepper
- Prepare 200 gm red lentils
- Take 750 ml vegetable stock
Instructions to make Roast Butternut Squash and Lentil Soup:
- 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.
- 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.
- Cook the lentils in boiling water for 20 minutes until tender then drain.
- 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.
Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock. Arrange squash on a baking sheet in a single layer. Method Roasted Butternut Squash and Red Lentil Soup is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent.
If you find this Roast Butternut Squash and Lentil Soup recipe useful please share it to your close friends or family, thank you and good luck.
