Warming soup with roasted butternut squash, red lentils, carrots, and aromatic spices. Vegan and gluten-free.
# What You'll Need:
→ Vegetables
01 - 2 lbs butternut squash, peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Spices
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes
11 - Salt and black pepper to taste
→ Liquids and Oils
12 - 2 tablespoons olive oil
13 - 5 cups vegetable broth
→ Finishing
14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish
# How to Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25 minutes until golden and tender.
02 - In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and sliced carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes to the pot. Cook for 1 minute until the spices become fragrant.
04 - Stir in the rinsed red lentils and coat thoroughly with the spice mixture.
05 - Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes until lentils are completely softened.
06 - Remove from heat. Using an immersion blender, blend the soup until smooth, or leave slightly chunky if preferred. Alternatively, transfer in batches to a regular blender.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley.
