Name: Roasted Butternut Squash and Red Lentil Soup
Ingredients: 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 )

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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

Course Soup

Keyword comfort food, fall, winter

Servings 4

Ingredients

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

Instructions

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