Best Butternut Squash And Lentil Soup Recipes

BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP

Steps:

• Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
• Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
• When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Peel and chop squash into small cubes.
• put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
• add sugar and water and cook for 20 minutes.
• add salt and lemon juice and cook for 5 minutes.
• blend until smooth and serve hot with bread.
• OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

BUTTERNUT SQUASH, BACON AND LENTIL SOUP

Steps:

• Everything is roughly chopped as you will blend it at the end anyway. Fry the bacon in the butter (a good egg size lump for me!) on a low to medium heat just to colour it (not crisp it). 5 minutes later add the pieces of butternut squash, celery, leeks, and carrot and sweat off for 5 - 10 mins on a low heat. Don't colour the vegetables - you're just trying to soften them. Add the stock (use your imagination on how thick you like your soup but I'd have thought about 1.5 - 2 litres would be good). Stir and let simmer for at least half an hour. Add your lentils and simmer for at least another half hour. If you leave the lid off the soup will become more concentrated. After an hour I normally add some milk - about a quarter pint and just let simmer on a low heat for another 15 minutes. Add some salt & pepper (to your taste). Once cooked, let cool for 10 minutes and then whizz with a hand blender. Once cool, I add some flat leaved parsley and (if not freezing) a swirl of cream. This freezes fabulously and is great for a lunch at work with some fresh crusty bread.

BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
• Add carrots, celery and squash and continue cooking for another 10 minutes.
• Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
• Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
• * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!