Creamy Red Lentil Squash Soup

A simple guide to making a delicious squash soup puree.
Ingredients in such quantities were used:
Pumpkin - 1½ pounds (650 gr)
Red lentil - 1 pound (450 gr)
Onions - 7 oz (200 gr)
Carrots - 8 oz (250 gr)
Celery root - 1 pound (450 gr)
Parsnip or parsley root - 5 oz (150 gr)
Single cream- 2 cups
Vegetable oil - 3 fl oz (90 ml)
Boiling water - 6 cups (1.5 letres)
Salt 1½ - tbsp.
Sugar - 1 tbsp.
Garlic - 2 cloves
Ginger - 2 tbsp.
1. When vegetable oil is hot start to fry (over medium heat) onions, carrots and parsnip and celery root. This stage takes about 10 minutes.
2. Rinse the lentils several times in cold water. Peel the squash and cut into small cubes.
3. Add squash and lentils in a saucepan and immediately pour boiling water in.
2. Pour boiling water in, cover with a lid, reduce the heat to low.
4. Cover with a lid and simmer for 20 minutes. Check if the squash is ready, it should be soft.
5. Blend well.
6. Switch off the cooker. Add salt, garlic, ginger, sugar and cream. Blend until creamy texture (5 minutes).
Enjoy and don't forget to subscribe!
Music: Rollin at 5 - 210 - full by Kevin MacLeod is licensed under a Creative Commons Attribution License (creativecommons.org/licenses/...)
incompetech.com/music/royalty-...
Artist: incompetech.com/

[@Dissy_Dis]

delicious =)