Roasted Butternut and Lentil Soup
Full of rich veggie goodness, this simple, hearty soup has so much flavour and warmth! The roasted butternut squash is a great partner with the spiced broth, peas, and lentils.
| Servings | Prep Time |
| 5-6servings | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1medium onion
- 4cloves garlic
- 2cups veggie broth
- 6cups butternut squashchopped in bite-sized cubes
- 2Tablespoons oil
- 1can lentils540 ml
- 3teaspoons curry powder
- 1/2cup green peas
- salt and pepper to taste
Instructions
- Heat oven to 400 degrees F. Oil two baking sheets.
- Chop your butternut squash into bite-sized cubes and toss them onto your oiled pans with a little pepper. Toss to coat and then bake in a hot oven until pieces are browned and roasty. Usually this takes about 15-20 minutes. Stir occasionally to ensure even browning. Salt and pepper these a little while warm.
- While the squash is cooking, in a food processor, pulse the onion and garlic until finely chopped. Cook this in a large pot with a little oil until translucent.
- Add the curry powder and cook for a few minutes to release flavours. Add the two cups of veggie broth and simmer for a few more minutes.
- Drain and rinse the lentils and then add them to the broth.
- Add the roasted cubes and the green peas and heat through. Season to taste. Enjoy!
Recipe Notes
Try serving this with some easy naan bread or try this Hungarian Lefse!
