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soupe de courge butternut aux lentilles rouges

Soupe de courge butternut aux lentilles rouges

Welcome to the comforting world of soupe de courge butternut aux lentilles rouges, a delightful dish that warms both your heart and your stomach. This recipe is not just a soup; it's a hug in a bowl. The creamy texture of the butternut squash combined with the nutritious red lentils makes it an ideal meal for chilly days or whenever you're in need of some comforting nourishment.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soupe de courge butternut aux lentilles rouges
  • 1 medium butternut squash peeled and diced
  • 1 cup red lentils rinsed
  • 1 unit onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Immersion Blender or Regular Blender
  • Wooden Spoon or Spatula
  • Serving Bowls

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Step 2: Stir in the minced garlic, ground cumin, and ground coriander. Cook for an additional 1-2 minutes until fragrant.
  3. Step 3: Add the diced butternut squash and rinsed red lentils to the pot. Stir to combine.
  4. Step 4: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the butternut squash and lentils are tender.
  5. Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  6. Step 6: Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.
  7. Step 7: Serve hot, garnished with fresh cilantro if desired.

Notes

This soup is easy to make, packed with flavor, and loaded with health benefits. Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months.