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Roast Butternut Squash and Lentil Soup
Roast Butternut Squash and Lentil Soup

Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we must keep away from them. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are a number of foods that basically can raise your moods when you eat them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.

Green tea is fantastic for moods. You just knew green tea had to be mentioned, right? Green tea is loaded with an amino acid referred to as L-theanine. Studies have found that this amino acid basically induces brain waves. This will better your brain’s focus while at the same calming the rest of your body. You were already aware that that green tea helps you become a lot healthier. Now you are aware that green tea can help raise your mood too!

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Try a couple of of these hints instead.

We hope you got insight 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 do it.

The ingredients needed to prepare Roast Butternut Squash and Lentil Soup:
  1. Use large butternut squash
  2. Take rosemary
  3. You need celery ribs sliced
  4. You need garlic cloves peeled
  5. Get Olive oil
  6. Use Salt and pepper
  7. Prepare red lentils
  8. You need vegetable stock
Instructions to make Roast Butternut Squash and Lentil Soup:
  1. 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.
  2. 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.
  3. Cook the lentils in boiling water for 20 minutes until tender then drain.
  4. 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.

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