You sure can! If you want to make roasted butternut squash and lentil soup in the Instant pot, follow the recipe until Step 7. The natural saltiness and slight bitterness from celery also lend the squash and lentil soup a depth of savory flavor that no other vegetable can provide.Ĭan I make roasted butternut squash and lentil soup in the Instant pot? Apart from being nutritious, it also gives the much-needed crunchy texture. Therefore, adding carrots to winter soups is an excellent idea to make them more nutritious.Ĭelery - Soups usually have an aromatic vegetable base, giving them essential flavor and texture.
Even frozen butternut squash will work, though baking time may vary.Ĭarrots - These are rich in beta carotene, lutein, vitamin A, lycopene, and silicon. Store-cut butternut squash works perfectly for this recipe. Besides, it is low in saturated fat and cholesterol. Brightly colored and sweet, it is an excellent source of omega 3, vitamins, and beta-carotene. They break down much easier, giving them a thick, creamy, and hearty texture while providing a better color.īutternut Squash - The nutty and sweet butternut squash is the building block of the soup. You can use hulled red lentils that cook easier than other lentils.
Red Lentils - Lentils add creaminess to the squash and lentil soup. Gather the below ingredients, and you are all set to make this vibrantly colored orange soup. This mildly spiced filling squash and lentil soup is simple in its choice of ingredients and cooking technique. Ingredient list for Roasted Butternut Squash and Lentil Soup
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