Introduction
Welcome to my cozy kitchen, where we’re about to create a dish that not only radiates warmth but also brings families closer together. This Butternut Squash and Red Lentil Soup is an ode to comforting meals crafted with love and creativity. Perfect for chilly days or any time you crave a nourishing hug in a bowl, this soup blends velvety butternut squash and hearty red lentils into a flavorful masterpiece. Imagine gathering around the dinner table with your loved ones, sharing stories and savoring each spoonful of this delightful, rustic creation.
- Prep Time: 15 minutes
- Cook Time:
- Total Time: 45 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 cup red lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Add the diced butternut squash and chopped carrots to the pot. Cook for another 5 minutes, stirring occasionally.
- Sprinkle in the ground cumin, ground coriander, and turmeric. Stir to coat the vegetables in the spices.
- Add the rinsed red lentils to the pot, followed by the vegetable broth and water. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender.
- Season with salt and pepper to taste. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches and blend carefully.
- Serve hot, garnished with fresh cilantro and a sprinkle of additional red lentils if desired.
Helpful Tips
For additional flavor, try roasting the butternut squash before adding it to the soup. You can also add a splash of coconut milk for a creamier texture. If you don’t have red lentils on hand, green or brown lentils will work as a substitute, though the cooking time may need to be adjusted.
This soup stores well in the refrigerator for up to 5 days or can be frozen for up to three months. Simply reheat on the stove or in the microwave before serving.
Pairings
Serve your Butternut Squash and Red Lentil Soup with a side of crusty bread for dipping or a fresh green salad. For beverage pairings, a cup of herbal tea or a glass of dry white wine, such as Sauvignon Blanc, complements the rich flavors beautifully.
