Farm Fresh Sweet Spicy Lentil Butternut Squash Soup Recipes

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.

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Peel and chop squash into small cubes.
• put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
• add sugar and water and cook for 20 minutes.
• add salt and lemon juice and cook for 5 minutes.
• blend until smooth and serve hot with bread.
• OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

"FARM FRESH" SWEET & SPICY LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes Steps 1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain. 2. Heat 2 tbsp. of olive oil in a large sauce pan. 3. Add the chopped garlic, onions, carrots and celery over medium heat until softened. 4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture. 5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point. 6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture. 7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water. 8. Increase the heat to HIGH and bring to a rolling boil. 9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened. 10. Stir occassionally to allow for even cooking. 11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan...this will make the soup thicker and richer....If you have a potato masher just smash very easily. You dont want the soup to be totally liquified. 12. Season at the end with some freshly ground black pepper (and you can add salt to taste...)

SAVORY LENTIL AND SQUASH SOUP

Steps:

• Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

SOUP ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS

Steps:

• 1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.
• 2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.
• 3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.
• 4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth OR Use a immersible blender which is much easier in the cooker, without the chance of spilling. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.

LENTIL SOUP WITH BUTTERNUT SQUASH

Steps:

• Saute the celery, leek, and carrot in the olive oil over medium heat until tender, about 5 minutes.
• Add the vegetable broth and lentils. Bring to a boil.
• Reduce heat and simmer until the lentils are done, about 20 minutes.
• Add the bell pepper, squash, tomato paste, vinegar, salt and pepper. Continue cooking until the pepper is tender and the flavors have melded, about 10 more minutes, Add more broth if necessary.
• Serve topped with toasted pumpkin seeds.