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Butternut Squash And Rosemary Soup

Global.Potpourri's picture
Ingredients
  Butternut squash 1
  Rosemary sprigs 2 (1 Extra Sprigs For Garnish)
  Red lentils 5 Ounce, washed (150 Gram)
  Onion 1 , finely chopped
  Vegetable stock 1 1⁄2 Pint (900 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

Halve the squash and use a spoon to scoop out the seeds and fibrous flesh.
Peel and cut the squash into small chunks and place in a roasting tin.
Sprinkle over the rosemary and season well.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.
Meanwhile, place the lentils in a saucepan, cover with water, bring to the boil and boil rapidly for 10 minutes.
Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 minutes.
Season to taste.
Remove the squash from the oven, mash the flesh with a fork and add to the soup.
Simmer for 25 minutes and then ladle into bowls.
Garnish with more rosemary before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Rosemary
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes

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