Farm Fresh Sweet Spicy Lentil Butternut Squash Soup Recipes

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.

Steps:

• Heat olive oil in a large frying pan on low.
• Add squash and spices.
• Stir-cook on low for three minutes and then add water.
• Cover pan and increase heat to level six.
• Allow to steam for ten minutes.
• Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• Pour food processor mixture into a pot and add Splenda brown sugar blend.
• Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
• Cover and simmer on level 4 for 15 minutes.
• If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
• If serving cold, refrigerate for 2 hours and then follow previous instructions.

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...)

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...)