Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, hearty lentil and butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Looking for a delicious, filling vegetarian soup? This is it – with hearty lentils and creamy butternut squash. 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.

Hearty lentil and butternut squash soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Hearty lentil and butternut squash soup is something that I have loved my whole life. They’re nice and they look fantastic.

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

It's tasty, filling, and very quick to make. Serve this soup with croutons or toasted garlicky pita wedges (recipe included!). You might never go back to regular butternut squash soup. Lentil soup is cheap to make and full of flavour.

Steps 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.

You might never go back to regular butternut squash soup. Lentil soup is cheap to make and full of flavour. Whether you want lentil soup with bacon or tomatoes, these hearty recipes for lentil soup are perfect comfort food. Make and freeze in portions to take to work. I should have remembered butternut squash doesn't need much from my last recipe, Roasted Butternut Squash Soup.

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