Butternut Squash Bacon And Lentil Soup Recipes

ROASTED BUTTERNUT SQUASH AND BACON SOUP

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

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.

LENTILS WITH BUTTERNUT SQUASH

Steps:

• Peel the squash and the onions and cut into large chunks. Place the squash and the onions in a roasting tin. Scatter with cumin seeds and toss in olive oil. Cook at 180C/ Gas 4 for 40 minutes until soft and charred.
• Meanwhile, place lentils in a pan and cover with water. Add the bay leaf and bacon, bring to a simmer and cook, covered, for 20-25 minutes. Drain, discarding bacon and bay, and combine with squash and onions.
• In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.
• Season and serve.

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!

SPICED LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
• Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

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.