Butternut Squash and Lentil Soup

Warm up with this delightful Butternut Squash and Lentil Soup, a nourishing blend of earthy and savory flavors perfect for a cozy night in. Rich in vegetables and lentils, this soup is not only delicious but also packed with nutrition, making it an excellent choice for a wholesome meal. Just the right amount of spices and herbs elevate its warmth, while simple garnishes add a refreshing touch and a slight kick.

Ingredients

🎃 1 small to medium butternut squash
🫒 1/4 cup olive oil
🧅 1 medium onion
🧄 4 cloves garlic
🥔 1 large potato
🥄 1 cup red lentils (rinsed)
💧 8 cups water (or chicken/vegetable broth)
🌿 3 sprigs thyme
🌿 2 sprigs rosemary
🧂 1 tablespoon chicken bouillon powder
🍛 1 teaspoon curry powder
✨ 1 teaspoon turmeric
🧂 1.5 to 2 teaspoons salt (or to taste)
🌶️ 1/2 teaspoon black pepper

For Garnish:
🥖 Croutons or crispy bread
🌿 Parsley
🌶️ Aleppo pepper or chili flakes
🍋 Lemon slices

Instructions

1- Prepare the Vegetables:

• Peel and remove the seeds from the butternut squash, then cut it into small chunks.
• Dice the onion, peel, and dice the potato, and peel the garlic cloves.

2- Sauté the Vegetables:

• Place a Dutch oven on medium to high heat and add olive oil.
• Add the onion, garlic, squash, and potato, and sauté for 8 to 10 minutes, stirring occasionally.

3- Cook the Soup:

• Add the rinsed red lentils and water (or chicken/vegetable broth) to the pot, giving it a quick stir.
• Place the thyme and rosemary sprigs on top, cover the pot, and let cook for about 25 minutes until the squash and potatoes are tender and soft.

4- Season the Soup:

• Remove the thyme and rosemary stems.
• Season the soup with chicken bouillon, curry powder, and turmeric.

5- Blend the Soup:

• Use an immersion blender to blend the soup until smooth.
• Season with salt and pepper, then cover the pot and simmer on low for about 10 minutes.

6- Serve the Soup:

• Serve the soup with crispy bread.
• Top with parsley and a sprinkle of Aleppo pepper or chili flakes.
• Squeeze some lemon juice on top before enjoying.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories per Serving: Approximately 250
Nutrition per Serving: 6g protein, 10g fat, 36g carbohydrates
Equipment: Dutch oven, immersion blender

Cooking Tips

• For a creamier texture, add a splash of coconut milk before blending.
• Adjust the seasoning according to your preference for a spicier or milder taste.
• Experiment with adding other root vegetables for extra depth and flavor.

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Butternut Squash and Lentil Soup