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Butternut Squash Soup with Red Lentils Recipe

Butternut Squash Soup with Red Lentils

Welcome to a warm and delightful journey in your kitchen with our Butternut Squash Soup with Red Lentils. As the chill of autumn settles in, there's nothing quite like a comforting bowl of soup to warm your soul.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Soup, Starter
Cuisine: American, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash peeled and diced
  • 1 cup red lentils rinsed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 tbsp olive oil
For Garnish
  • Fresh cilantro or parsley

Equipment

  • Large Pot
  • Cutting board and knife
  • Immersion Blender or Stand Blender
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Serving Bowls

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. This step is crucial as it creates a flavorful base for your soup.
  2. Step 2: Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
  3. Step 3: Once the onion is translucent, add the minced garlic and cook for an additional minute until fragrant.
  4. Step 4: Stir in the diced butternut squash and rinsed red lentils. Mix in the ground cumin, ground coriander, turmeric, salt, and pepper.
  5. Step 5: Pour in the vegetable broth, ensuring all ingredients are covered. Bring the mixture to a boil.
  6. Step 6: Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the butternut squash and lentils are tender.
  7. Step 7: Once the squash and lentils are tender, use an immersion blender to puree the soup until smooth.
  8. Step 8: Taste your soup and adjust the seasoning with additional salt and pepper if needed.
  9. Step 9: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley if desired.

Notes

This soup stores well! Keep it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.