Go Back
Print

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