Lentil And Butternut Squash Soup Recipe

I absolutely love this recipe because it’s like a cozy hug in a bowl, combining the vibrant flavors of butternut squash and lentils with warm spices that just make my taste buds dance. Plus, it’s super easy to whip up on a chilly evening, leaving me feeling nourished and satisfied without spending hours in the kitchen.

I adore making life-sustaining meals, and my soup of lentils and butternut squash is perfect for the wholesome supper category. The warm, toasty flavor of Cumin and Smoked Paprika combines so beautifully with the Hearty Red Lentils and Sweet Butternut Squash.

They go together in such a way that you almost forget how nutritious this dish is. When you add a team of Nutritional Superstars—Carrots, Celery, and Onions—to the lentils and squash, the dish becomes a vitamin-packed powerhouse.

Ingredients

Olive Oil:
Increases nutritious lipids and amplifies taste.

Onion:
Yields a delectable foundation of flavor while supplying antioxidants.

Garlic:
Enhances immune health and contributes a strong taste.

Carrots:
High in beta-carotene and brings sweetness.

Celery:
Provides a satisfying texture and assists with digestive health.

Butternut Squash:
Vitamins A and C are abundant, which contributes to a soft texture.

Red Lentils:
Full of protein and fiber, good for the heart.

Vegetable Broth:
Delivers a flavor-packed and nutrient-dense foundation.

Lemon Juice:
Imparts sharpness and a goodly amount of ascorbic acid.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 1/2 cups peeled and diced butternut squash
• 1 1/2 cups red lentils, rinsed and drained
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons lemon juice
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until clear, about 5 minutes.

2. Mix the diced celery, minced garlic, and carrots into the dish. Allow them to sauté for 2–3 minutes more, during which time you should observe the beginning of a tenderization process happening with the vegetables.

3. Add the butternut squash, which has been diced, to the pot; and stir so that it combines with the other vegetables.

4. Add the vegetable broth and bring the mixture to a boil.

5. The red lentils that have been rinsed and drained are added to the pot.

6. Incorporate the ground cumin, ground coriander, smoked paprika, and bay leaf. Season with salt and pepper to taste.

7. Lower the heat to low, put the lid on the pot, and let the soup simmer for 25-30 minutes, or until the lentils and squash are tender.

8. Eliminate the bay leaf.

9. Mix in the lemon juice for a zesty finish. Nibble and modify the spice if need be.

10. Serve hot, garnished with fresh parsley, if desired. Enjoy your comforting and warm lentil and butternut squash soup!

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula for stirring
3. Knife for chopping
4. Cutting board
5. Measuring spoons
6. Measuring cups

FAQ

• Can I use a different type of lentil?Indeed, you can utilize green or brown lentils; however, expect the cooking duration to extend and the texture to vary somewhat.
• How can I make this soup spicier?You can boost the temperature by adding red pepper flakes or a dash of cayenne pepper.
• Is it necessary to use vegetable broth?You can use water in a pinch, but the flavor is enhanced not by the broth but by the vegetables in the broth.
• Can I freeze this soup?Certainly! Allow it to cool thoroughly, then place it in airtight receptacles in the deep freeze for as long as three months.
• What can I use instead of butternut squash?Great substitutes can be sweet potatoes or carrots, which offer a similar sweetness and texture.
• How do I ensure the soup is thick enough?Should the soup not be thick enough, you can simmer it longer or blend a portion of it to achieve creaminess.
• Is there a way to make this soup more filling?To make the soup more hearty and suitable as a main dish, consider adding cooked quinoa, rice, or orzo.

Substitutions and Variations

1 tablespoon coconut oil can substitute for olive oil
One small leek, chopped, can replace the large onion.
You can use 1 teaspoon of ground ginger in place of the 2 cloves of garlic.
You can substitute 1 parsnip for the 2 carrots, diced.
Green or brown lentils, in the amount of 1 1/2 cups, can replace the red lentils in this recipe. If you use green or brown lentils, adjust the cooking time as necessary so that the lentils are cooked properly.

Pro Tips

1. Roast the Butternut Squash For a deeper, caramelized flavor, consider roasting the butternut squash in the oven before adding it to the soup. This can enhance the sweetness and add complexity to the dish.

2. Use an Immersion Blender If you prefer a creamier texture, use an immersion blender to blend part of the soup after it’s cooked. This will create a thicker consistency while still leaving some chunks for texture.

3. Enhance with Fresh Herbs While parsley is a great garnish, adding fresh herbs like thyme or rosemary during cooking can infuse the soup with additional aroma and flavor.

4. Adjust Spice Level If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes along with the other spices. This can give the soup a subtle kick.

5. Add a Coconut Twist For a creamy twist, stir in a small amount of coconut milk just before serving. It complements the flavors of cumin and coriander beautifully and adds richness to the soup.