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Roasted Butternut Squash Soup

Roasted Garlic Butternut Squash Soup to Lower Cholesterol

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  1. Rinse the lentils in a colander and set aside.
  2. Preheat oven to 425°.
  3. Place the butternut squash in a roasting pan.
  4. Drizzle with 2 tablespoons of olive oil.
  5. Peel (most of) the papery outer skin off the garlic.
  6. Cut the top off the head of garlic.
  7. Drizzle with ½ tablespoon of olive oil and wrap in heavy-duty foil.
  8. Place the garlic in the roasting pan.
  9. Bake 30-35 minutes or until softened.
  10. Meanwhile, in a large pot heat 1 ½ tablespoon of olive oil over medium heat.
  11. Add the onion and cook for 4-5 minutes or until softened and translucent.
  12. Add the celery, red lentils, bone broth and water and bring the soup to a low boil.
  13. Cover with a lid and cook for 15-20 minutes or until the lentils are soft.
  14. Squeeze the softened garlic into the pot.
  15. Add the roasted butternut squash and cook for 2-3 minutes.
  16. Using an immersion blender or food processor or blender, puree the soup until smooth.
  17. Stir in the chopped parsley.
  18. Season to taste with salt and black pepper.
  19. Sprinkle with extra parsley and serve. 


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