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Creamy Butternut Squash Soup with Red Lentils Recipe

Butternut Squash Soup with Red Lentils

Welcome to your new favorite comfort food: Butternut Squash Soup with Red Lentils. This recipe is a delightful blend of creamy butternut squash and hearty red lentils, creating a nourishing dish that warms the soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Butternut Squash Soup
  • 1 medium butternut squash peeled and diced
  • 1 cup red lentils rinsed
  • 1 each onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • to taste Salt and pepper
  • 2 tbsp olive oil
  • to taste Fresh parsley for garnish (optional)

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Immersion Blender or Countertop Blender
  • Wooden Spoon
  • Serving Bowls

Method
 

  1. Step 1: In a large pot, heat olive oil over medium heat. Wait until the oil shimmers but does not smoke.
  2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, until softened and fragrant.
  3. Step 3: Stir in the diced butternut squash, red lentils, ground cumin, ground coriander, turmeric, salt, and pepper. Cook for an additional 2-3 minutes.
  4. Step 4: Pour in vegetable broth. Increase heat to high and bring to a boil. Reduce heat to low and let it simmer.
  5. Step 5: Allow soup to simmer for 20-25 minutes, or until butternut squash and lentils are tender.
  6. Step 6: Using an immersion blender, puree the soup until smooth. Adjust seasoning if desired.
  7. Step 7: Ladle soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.