Googie’s Kitchen presents Roasted Butternut Squash, Carrot and Lentil Soup
Roasted Butternut Squash, Carrot and Lentil Soup Although summer is on the way the weather hasn't felt like it's caught on yet. Therefore I'm still making soups for dinner. Although it's cold and a bit wet at the moment soups are a great way to use u…
Although summer is on the way the weather hasn't felt like it's caught on yet. Therefore I'm still making soups for dinner. Although it's cold and a bit wet at the moment soups are a great way to use up leftover vegetables in the fridge. Plus they make a tasty meal that can feed the whole family for very little money. We enjoyed this dish so of course we had to share the recipe with you. Below is video and recipe for you.
Roasted Butternut Squash, Carrot and Lentil Soup
What's your favourite soup? Let me know in the comments below and please don't forget to like and follow me.
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Ingredients
Onion x 1
Butternut squash x 200g
Carrot x 2 large
Lentils x 300g
Chicken or vegetable stock x 800 - 1000mls
Dried mixed herbs x 1 tsp
Salt and pepper to taste
Method
Preheat the oven 180°C and put the baking tray in.
Peel and cut the the onion into quarters.
Next peel and remove any seeds from the butternut squash then cut into 2 centimetre pieces.
Now peel the carrots and cut them into 2 centimetre pieces.
Remove the baking tray from the oven.
Place the vegetables into the tray and drizzle oil over the top.
Sprinkle over the dried mixed herbs and salt and pepper to your tastes.
Toss the vegetables until they are coated in the oil and herbs.
Put the tray into the oven for 25 - 30 minutes or until they turn a golden brown colour around the edges.
While the vegetables are cooking put a large sauce on the hob.
Pour in the chicken or vegetable stock and add in the lentils.
Add salt and pepper to your tastes.
Bring the lentils to the boil then leave to simmer.
It should take around 5 - 8 minutes for the lentils to cook.
They will become mushy.
When they are cooked remove them from the heat and leave to cool.
Once the vegetables are cool remove these from the oven and leave to cool.
When everything has cooled pour the ingredients into the blender.
Blend until everything is smooth.
Pour back into the saucepan and heat through until warm enough to eat.
Then serve with cheesy toast or chickpea flour wraps and enjoy.
Roasted Butternut Squash, Carrot and Lentil Soup
Roasted Butternut Squash, Carrot and Lentil Soup was a tasty soup. It was easy to prepare and cook. The soup is freezable. All of the ingredients in this dish could be frozen and eaten on another occasion. Plus it also makes great leftovers as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
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