Easy and delicious roasted butternut squash and lentil soup, with miso seeds.
Ingredients
Neck part of 1 butternut squash, cubed
2 onions, chopped
2 leeks, chopped
2 celery stalks, chopped
4 cloves of garlic, finely chopped
100g red lentils
4tsp smoked paprika
½ veg stock cube
Extra virgin olive oil
Salt & pepper
Miso seeds:
1tbsp each sunflower and pumpkin seeds
1tsp miso
Directions
Set oven to 190C, peel and chop the squash. Add to a baking tray with oil, 2 tsp paprika and salt and pepper. Roast for around 30 mins or until slightly browned.
Add olive oil to a large pan, add the chopped onion and cook until translucent. Add the paprika and cook for a couple of minutes.
Add in the rest of the veg and cook, stirring often, for another 10mins.
When the veg looks softened, add in the stock, lentils and enough boiling water to cover.
Cook for another 20mins, or until the lentils have cooked through (eg are no longer hard).
Add in the roasted squash.
Use a stick blender or blender to blitz soup until smooth. Check seasoning and add more salt and pepper to taste.
For the miso seeds:
Toast the seeds in a dry frying pan. Stir all the time and take off the heat when they look brown/ start to ‘pop’. Mix in the miso, plus a little water to combine.
Enjoy! 💜
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