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Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.
Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start making changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. Mostly, all it will take is a little common sense.
We hope you got benefit from reading it, now let’s go back to roast butternut squash and lentil soup recipe. You can cook roast butternut squash and lentil soup using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Roast Butternut Squash and Lentil Soup:
- Prepare 1 of large butternut squash.
- Use 3 stalks of rosemary.
- Provide 2 of celery ribs sliced.
- Take 4 of garlic cloves peeled.
- Provide As needed of Olive oil.
- Use To taste of Salt and pepper.
- Use 200 gm of red lentils.
- Use 750 ml of 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..
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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