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Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Wholesome eating encourages a feeling of well being. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Selecting healthier food choices can be challenging if it is snack time. You can spend several hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Yogurt can be a snack a lot of people take for granted. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a amazing snack, nonetheless. It contains a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can even help your digestive tract work appropriately depending upon the culture used to create it. Try putting in some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent method to delight in a flavorful snack without the need of too much sugar.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to roast butternut squash and lentil soup recipe. To make roast butternut squash and lentil soup you only need 8 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Roast Butternut Squash and Lentil Soup:

1. You need 1 large butternut squash
2. Use 3 stalks rosemary
3. Take 2 celery ribs sliced
4. Prepare 4 garlic cloves peeled
5. Get As needed Olive oil
6. Take To taste Salt and pepper
7. Use 200 gm red lentils
8. Get 750 ml vegetable stock

Instructions to make Roast Butternut Squash and Lentil Soup:

1. Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary.
2. Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the oven for 1 hour at 190 C - or until the veg is soft and starting to caramelise on the edges.
3. Cook the lentils in boiling water for 20 minutes until tender then drain.
4. Add the lentils and roasted veg to a saucepan (remove the woody stalks of rosemary) and simmer on the hob for ten minutes with 750 ml vegetable stock. Allow to cool slightly before blending. Add more water if you want to thin the soup a little, then season to taste with salt and pepper.

And, once you have added some roasted squash goodness, it elevates this soup into a creamy, sweet and earthy being. Delicious for squash season or any time of the year. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat. Meanwhile, rinse the lentils and place in a large saucepan with the stock.

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