Butternut Squash and Lentil Soup

When the air turns crisp and the days grow shorter, there is nothing more comforting than a bowl of Butternut Squash and Lentil Soup. This hearty and warming dish is a celebration of seasonal flavors, combining the roasted sweetness of squash with the satisfying texture of red lentils and a bouquet of aromatic spices.

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The magic of this recipe lies in the preparation of the vegetables. By roasting the butternut squash before adding it to the pot, you unlock a caramelized sweetness that provides a perfect counterpoint to the earthy lentils and savory broth.

Ingredients

• 1 medium butternut squash (about 900 g / 2 lbs), peeled, seeded, and cubed
• 2 medium carrots, peeled and sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 150 g (3/4 cup) red lentils, rinsed
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp chili flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1.2 liters (5 cups) vegetable broth
• Juice of 1/2 lemon
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until golden and tender.

Step 3

Meanwhile, in a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened.

Step 4

Add garlic, cumin, coriander, turmeric, cinnamon, and chili flakes (if using). Cook for 1 minute until fragrant.

Step 5

Add the rinsed lentils and stir to coat.

Step 6

Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are soft.

Step 7

Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.

Step 8

Stir in lemon juice and adjust seasoning with salt and pepper.

Step 9

Ladle into bowls and garnish with chopped cilantro or parsley.

Zusatztipps für die Zubereitung

For the best results, ensure your butternut squash is roasted until the edges are slightly browned. This adds a smoky depth to the soup. Using an immersion blender directly in the pot is the easiest way to achieve your desired consistency, whether you prefer it silky smooth or rustic and chunky.

Varianten und Anpassungen

You can easily customize this soup to your liking. For extra creaminess, stir in a splash of coconut milk before serving. If you want a bit more heat, increase the amount of chili flakes. You can also swap the red lentils for yellow split peas, though you will need to adjust the cooking time as they take longer to soften.

Serviervorschläge

Serve this vibrant soup while hot, ideally paired with a side of crusty artisan bread or warm naan to soak up the broth. A final squeeze of lemon juice and a generous sprinkle of fresh cilantro or parsley provides a bright, refreshing finish to every bowl.

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Whether you are looking for a healthy weeknight dinner or a nutritious meal-prep option, this Butternut Squash and Lentil Soup is sure to become a staple. Its balance of sweetness, spice, and protein makes it as nourishing as it is delicious.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. The flavors actually develop and deepen over time. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.

→ What can I substitute for red lentils?

Yellow split peas work well as a substitute, though they require a longer cooking time—about 25-30 minutes instead of 15. You can also use orange or yellow lentils, which have similar cooking times to red lentils.

→ How do I make this soup creamier?

Add a splash of coconut milk or coconut cream before blending for extra richness. Alternatively, stir in a tablespoon of tahini or cashew cream. Blending the soup completely smooth rather than leaving it chunky also creates a silkier texture.

→ Can I skip roasting the butternut squash?

While roasting adds deeper flavor and caramelization, you can skip it for a quicker version. Simply cube the squash and add it directly to the pot with the lentils. Increase simmering time to 25-30 minutes until the squash is tender.

→ What should I serve with this soup?

Crusty bread, warm naan, or pita bread make excellent accompaniments. For a heartier meal, serve alongside a fresh green salad or roasted vegetables. Toasted seeds or croutons add a nice textural contrast when sprinkled on top.

→ Can I freeze this soup?

Absolutely. This soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.