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Roasted squash, rosemary & lentil soup
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500g butternut squash, peeled and cut into 2-3cm cubes
2 tbsp olive oil
10g unsalted butter
1 leek, halved and sliced
1 onion, chopped
2 cloves garlic, chopped
2 sprigs rosemary
250g pouch cooked puy or beluga lentils
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
½ lemon, juice
Handful rocket leaves, to serve (optional)
Few shavings Parmigiano Reggiano, to serve (optional)
1 Preheat the oven to 220ºC, gas mark 7. Toss the squash with 1 tbsp oil, season and spread over a large nonstick baking tray. Roast for 20 minutes, stirring halfway.
2 Meanwhile, heat the remaining 1 tbsp oil and butter in a large saucepan over a medium-high heat. Add the leek, onion, garlic, rosemary and a pinch of salt. Cover and cook, stirring regularly, for 12 minutes, until the onion and leek are soft and turning golden. Uncover and cook for another 2 minutes, then add the lentils and stock before bringing to a simmer.
3 Take the squash out of the oven and crush ½ of it with the back of a fork. Tip all the squash into the pan and simmer for 5 minutes. Remove the rosemary sprigs and season with the lemon juice, salt and pepper. Serve topped with rocket and cheese shavings, if liked.
Sweet potato works just as well as butternut squash in this recipe, or you can mix and match depending on what you have in your fridge.
Typical values per serving:
This recipe was first published in November 2021.
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