Roasted Garlic Butternut Squash Soup to Lower Cholesterol
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 1x
Scale
Ingredients
- 1 butternut squash (about 1 ½ pounds), halved, seeded, peeled
- 1 large head of garlic
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery stalks, chopped
- ¼ cup dry red lentils
- 4 cups homemade bone broth or stock
- 2 cups water
- 4 tbsp chopped parsley plus extra for garnish
- salt, black pepper to taste
Instructions
- Rinse the lentils in a colander and set aside.
- Preheat oven to 425°.
- Place the butternut squash in a roasting pan.
- Drizzle with 2 tablespoons of olive oil.
- Peel (most of) the papery outer skin off the garlic.
- Cut the top off the head of garlic.
- Drizzle with ½ tablespoon of olive oil and wrap in heavy-duty foil.
- Place the garlic in the roasting pan.
- Bake 30-35 minutes or until softened.
- Meanwhile, in a large pot heat 1 ½ tablespoon of olive oil over medium heat.
- Add the onion and cook for 4-5 minutes or until softened and translucent.
- Add the celery, red lentils, bone broth and water and bring the soup to a low boil.
- Cover with a lid and cook for 15-20 minutes or until the lentils are soft.
- Squeeze the softened garlic into the pot.
- Add the roasted butternut squash and cook for 2-3 minutes.
- Using an immersion blender or food processor or blender, puree the soup until smooth.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Sprinkle with extra parsley and serve.
Nutrition
Find it online: https://healthysubstitute.com/roasted-butternut-squash-soup