Web220g butternut squash, peeled; ½ large red pepper, deseeded (100g) ½ medium onion, peeled (75g) 2tsp vegetable oil; ½ tsp dried herbs; 400ml water; 50g dried red lentils; … Webdirections. Peel the squash, sweet potato, carrots, and onion. Dice the above ingredients and the red pepper and parsley. Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes. Make up a pint of stock with the stock cube and pour this over the softened vegetables. Add the salt and pepper to taste, add ...

Roasted Butternut Squash and Red Pepper Soup - Eat Love Eat

WebJan 3, 2024 · Add the butternut squash, 1 box vegetable or chicken broth, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Lock the lid on and make sure the valve is sealed. Cook under HIGH pressure for 10 … WebInstructions. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, … side effects of tartrazine

Butternut Squash & Roasted Red Pepper Soup — A Vegan Visit

WebHeat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some … WebOct 4, 2024 · Add the red lentils and stir into the onion and spice mix. Pour in the stock and bring to the boil. Tip #2 Good quality stock = good quality soup.; Reduce the heat, add … WebAug 1, 2024 · Unplug and turn off the Instant pot and carefully open the lid. Pour in the heavy cream. Using an immersion blender or a regular blender, blend the squash soup until smooth and creamy. Season with salt and pepper. On the side, in a pan on high heat, put an extra teaspoon of olive oil. the place harrogate