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    Roasted squash, rosemary & lentil soup

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    Roasted squash, rosemary & lentil soup

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4


    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.

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    Cook’s tip

    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. 


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