Hearty Lentil, Carrot & Roasted Butternut Squash Soup
with Balsamic-Dressed Baby Greens Salad
Cooking time
25 minutes
Servings
4
Calories
460 /serving
Hey winter! You do ice, we’ll do nice! Let’s keep warm and cozy with a rib-sticking soup chock full of hearty ingredients. It serves up some serious sustenance, with ready-set lentils (half mashed for a thicker consistency) in a veg-based tomato broth. Carrots, roasted cubes of butternut squash and wilted greens take it to the brim. Our whipped balsamic vinaigrette perks up a side salad, with carrots and cabbage for crispy-crunchy contrast.
We will send you:
- 200g Carrots (orange or multicoloured)
- 150g Shredded green cabbage
- 240g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 1080ml Lentils (canned)
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 200ml Tomato sauce
- 60ml Vegetable demi-glace
- 400g Diced butternut squash
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Strainer
Large pot
Total Fat
14 g
Saturated Fat
2 g
Sodium
1360 mg
Total Carb
68 g
Sugars
17 g
Protein
22 g
Fibre
14 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.
Mise en place
Meanwhile, drain and rinse the lentils; mash ½. Thinly slice the carrots. Halve, peel and mince the shallot.
Start the soup
In a large pot, heat a generous drizzle of oil on medium-high. Add the shallot, ½ the carrots, the remaining spices and S&P. Sauté, 2 to 4 min., until fragrant. Add the lentils, tomato sauce, demi-glace, 2 ½ cups water and a big pinch of S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 8 to 10 min., until thickened.
Make the salad
Meanwhile, in a large bowl, combine the cabbage, remaining carrots, ⅔ of the spinach and the vinaigrette.
Finish the soup & serve
To the pot of soup, add the squash and remaining spinach. Cook, stirring frequently, 30 sec., until the spinach has wilted. Divide the soup between your bowls. Serve the salad on the side. Bon appétit!
