Soup is one of my favourite meals to make in the fall and winter months. Its always easy to throw together a pot of soup and I like to freeze some to reheat when I can’t be bothered with cooking. This butternut squash and red lentil soup doesn’t require a lot of ingredients, but it makes for a cozy and filling meal.
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Roasted Butternut Squash and Red Lentil Soup
- 1 Butternut squash
- Olive oil
- 1 Onion
- 4 cloves Garlic
- ¼ cup Red lentils
- 2 cups Vegetable stock
- ½ tsp Curry Powder
- Salt and Pepper to taste
- Pre-heat your oven to 200°C (390°F)
- Cut the ends off the butternut squash and halve lengthwise
- Scoop out the seed from the squash
- Coat the squash in olive oil, season with salt and pepper and place in a roasting pan
- Wrap garlic cloves coated olive oil with tin foil, place in the the roasting pan
- Peel and halve the onion and cut off the root end, place alongside the squash cut side down
- Place roasting pan in pre-heated oven and roast for approximately 50 minutes
- When the vegetables are finished cooking scoop the squash out of the peel and add to a blender along with the onions and garlic (if your blender in small this can be done in batches).
- Add a splash of stock to the blender and blend until smooth.
- In a pot combine the blended vegetables and the remainder of the stock
- Bring pot to a simmer over medium low heat
- Add the lentils and cook for 15-20 minutes or until the lentils are soft