Butternut Squash and Lentil Soup

Warm up your kitchen with this nourishing Butternut Squash and Lentil Soup, a velvety and vibrant dish that captures the essence of fall. This recipe combines the natural sweetness of roasted squash with hearty red lentils and aromatic spices, simmered together in a gut-healing broth. It is an incredibly satisfying meal that provides a rich source of plant-based protein and fiber, making it a perfect choice for chilly evenings.

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The preparation begins by roasting the butternut squash to develop a deep, caramelized flavor that serves as the base for the soup's velvety texture. By simmering the lentils until soft and blending everything to a smooth consistency, you create a luxurious dish that feels indulgent yet remains light and healthy.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 medium carrots, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3/4 cup red lentils, rinsed
• 4 cups vegetable broth (gluten-free if needed)
• 1 cup water
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Fresh cilantro or parsley, chopped (optional, for serving)

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, until golden and tender.

Step 3

Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add garlic and cook 1 minute more.

Step 4

Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.

Step 5

Add roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils are soft.

Step 6

Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).

Step 7

Stir in lemon juice. Taste and adjust seasoning as needed.

Step 8

Ladle into bowls and garnish with fresh cilantro or parsley if desired.

Zusatztipps für die Zubereitung

When blending the soup, ensure the lentils are completely soft to achieve the smoothest possible texture. If you prefer a bit of bite, you can set aside a small portion of the roasted squash and lentils before blending and stir them back in at the end. Always be cautious when blending hot liquids in a standard blender by working in small batches.

Varianten und Anpassungen

For an even creamier result, you can stir in 1/4 cup of coconut milk just before blending. If red lentils are unavailable, yellow lentils make an excellent substitute as they also break down well. For those who enjoy a bit of heat, a pinch of red chili flakes can be added along with the spices.

Serviervorschläge

Ladle the hot soup into bowls and garnish with fresh cilantro or parsley for a burst of color. This soup pairs beautifully with a side of crusty gluten-free bread or a dollop of yogurt for those not following a vegan diet. A squeeze of extra lemon juice at the table can also brighten the earthy flavors.

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This Butternut Squash and Lentil Soup is more than just a meal; it is a comforting bowl of wellness. Packed with nutrients and flavored with a sophisticated spice blend, it is certain to become a staple in your autumn and winter recipe rotation. Enjoy the wholesome ingredients and the cozy feeling this soup brings to your table.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

→ How do I achieve the smoothest texture?

Roast the squash until completely tender and golden before blending. Use an immersion blender directly in the pot, or work in batches with a standard blender. For extra creaminess, add coconut milk before pureeing.

→ Can I use dried herbs instead of fresh?

While fresh cilantro or parsley adds brightness, you can omit the garnish or use dried herbs sparingly. The warming spices in the base provide plenty of flavor, so the fresh herbs are more for visual appeal and a pop of freshness.

→ What can I serve with this soup?

Crusty gluten-free bread, warm naan, or roasted chickpeas make excellent accompaniments. A dollop of coconut yogurt or a drizzle of olive oil adds richness. For a complete meal, pair with a simple green salad.

→ Is this soup freezer-friendly?

Yes. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally and adding liquid as needed.

→ Can I substitute the lentils?

Yellow lentils work beautifully and have a similar cooking time. Avoid green or brown lentils as they hold their shape and won't create the same velvety texture when blended.