Butternut Squash and Lentil Soup
- π 1 small to medium butternut squash
- π« 1/4 cup olive oil
- π§ 1 medium onion
- π§ 4 cloves garlic
- π₯ 1 large potato
- π₯ 1 cup red lentils
- π§ 8 cups water
- πΏ 3 sprigs thyme
- πΏ 2 sprigs rosemary
- π§ 1 tablespoon chicken bouillon powder
- π 1 teaspoon curry powder
- β¨ 1 teaspoon turmeric
- π§ 1.5 to 2 teaspoons salt
- πΆοΈ 1/2 teaspoon black pepper
- π₯ Croutons or crispy bread
- πΏ Parsley
- πΆοΈ Aleppo pepper or chili flakes
- π Lemon slices
This Butternut Squash and Lentil Soup is a delightful blend of earthy and savory flavors that's perfect for a cozy night in. It combines the richness of butternut squash and lentils for a hearty and nutritious meal. A well-balanced mix of spices and herbs adds warmth and depth to the soup, while the suggested garnishes provide a refreshing touch and a slight kick. Ideal as a comforting autumn or winter dish, this soup is not only delicious but also packed with essential nutrients.
Warm up with this delightful Butternut Squash and Lentil Soup, a nourishing blend of earthy and savory flavors perfect for a cozy night in. Rich in vegetables and lentils, this soup is not only delicious but also packed with nutrition, making it an excellent choice for a wholesome meal. Just the right amount of spices and herbs elevate its warmth, while simple garnishes add a refreshing touch and a slight kick.
Ingredients
π 1 small to medium butternut squash
π« 1/4 cup olive oil
π§
1 medium onion
π§ 4 cloves garlic
π₯ 1 large potato
π₯ 1 cup red lentils (rinsed)
π§ 8 cups water (or chicken/vegetable broth)
πΏ 3 sprigs thyme
πΏ 2 sprigs rosemary
π§ 1 tablespoon chicken bouillon powder
π 1 teaspoon curry powder
β¨ 1 teaspoon turmeric
π§ 1.5 to 2 teaspoons salt (or to taste)
πΆοΈ 1/2 teaspoon black pepper
For Garnish:
π₯ Croutons or crispy bread
πΏ Parsley
πΆοΈ Aleppo pepper or chili flakes
π Lemon slices
Instructions
1- Prepare the Vegetables:
- Peel and remove the seeds from the butternut squash, then cut it into small chunks.
- Dice the onion, peel, and dice the potato, and peel the garlic cloves.
2- SautΓ© the Vegetables:
- Place a Dutch oven on medium to high heat and add olive oil.
- Add the onion, garlic, squash, and potato, and sautΓ© for 8 to 10 minutes, stirring occasionally.
3- Cook the Soup:
- Add the rinsed red lentils and water (or chicken/vegetable broth) to the pot, giving it a quick stir.
- Place the thyme and rosemary sprigs on top, cover the pot, and let cook for about 25 minutes until the squash and potatoes are tender and soft.
4- Season the Soup:
- Remove the thyme and rosemary stems.
- Season the soup with chicken bouillon, curry powder, and turmeric.
5- Blend the Soup:
- Use an immersion blender to blend the soup until smooth.
- Season with salt and pepper, then cover the pot and simmer on low for about 10 minutes.
6- Serve the Soup:
- Serve the soup with crispy bread.
- Top with parsley and a sprinkle of Aleppo pepper or chili flakes.
- Squeeze some lemon juice on top before enjoying.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories per Serving: Approximately 250
Nutrition per Serving: 6g protein, 10g fat, 36g carbohydrates
Equipment: Dutch oven, immersion blender
Cooking Tips
- For a creamier texture, add a splash of coconut milk before blending.
- Adjust the seasoning according to your preference for a spicier or milder taste.
- Experiment with adding other root vegetables for extra depth and flavor.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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