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soupe de courge musquée aux lentilles rouges

Butternut Squash Soup with Red Lentils

A comforting and nourishing soup featuring the sweet and nutty flavors of butternut squash combined with the earthy richness of red lentils, creating a creamy texture that is both satisfying and healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash peeled and cubed
  • 1 cup red lentils rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
Optional Garnish
  • Fresh parsley or cilantro

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Immersion Blender or Regular Blender
  • Serving Bowls
  • Soup Ladle

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: Add the minced garlic, ground cumin, and ground coriander. Cook for an additional 1-2 minutes until fragrant.
  3. Step 3: Stir in the cubed butternut squash and rinsed red lentils. Mix well to combine.
  4. Step 4: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 25-30 minutes, or until the butternut squash and lentils are tender.
  5. Step 5: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  6. Step 6: Season with salt and pepper to taste.
  7. Step 7: Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.