Hearty lentil and butternut squash soup

Name: Hearty lentil and butternut squash soup
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion roughly chopped; 1 carrot roughly chopped; 3-4 cabbage leaves roughly chopped; 1 pepper roughly chopped (I used a few different leftover ones); 1 garlic clove crushed; 300 g (roughly) meat/veg stock of your choice (I did beef); 1 cup water (roughly); 1 Bay leaf; 1 teaspoon paprika; 1/3 grated nutmeg; 1/2 butternut squash chopped into bite size pieces; 1 teaspoon olive oil/oil alternative; 1 teaspoon savory; 400 g tin of green lentils (could soak your own)

Chris Seaton @cook_Seats

Sheffield, England

My family had a bit of a debate on wether or not this was a soup or a stew - but I decided it's a soup.

Chris Seaton @cook_Seats

Sheffield, England

My family had a bit of a debate on wether or not this was a soup or a stew - but I decided it's a soup.

Saved

Ingredients

40 mins

4 servings

1onion roughly chopped
1carrot roughly chopped
3-4cabbage leaves roughly chopped
1pepper roughly chopped (I used a few different leftover ones)
1garlic clove crushed
300 g(roughly) meat/veg stock of your choice (I did beef)
1 cupwater (roughly)
1Bay leaf
1 teaspoonpaprika
1/3grated nutmeg
1/2butternut squash chopped into bite size pieces
1 teaspoonolive oil/oil alternative
1 teaspoonsavory
400 gtin of green lentils (could soak your own)

Saved

Steps

40 mins

1

Pre-heat oven to 180°c/350°f
2

Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
3

Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg.
4

Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
5

Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
6

When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes.
7

Add the roasted butternut squash to the soup and serve.
8

Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.