Butternut Squash and Lentil Soup

This Butternut Squash and Lentil Soup is a vibrant, soul-warming dish designed for those moments when you need a wholesome and comforting meal. By roasting the butternut squash to bring out its natural sweetness and combining it with protein-rich red lentils and aromatic spices, you create a velvety texture and a complex flavor profile that is both nourishing and deeply satisfying.

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The infusion of ground cumin, coriander, and a touch of cinnamon creates an inviting aroma that fills your kitchen. This soup isn't just a meal; it's a cozy experience that celebrates the simple beauty of seasonal vegetables and earthy legumes.

Ingredients

• Vegetables: 1 medium butternut squash (about 900 g / 2 lbs), peeled, seeded, and cubed; 2 medium carrots, peeled and sliced; 1 large onion, diced; 2 cloves garlic, minced.
• Legumes: 150 g (3/4 cup) red lentils, rinsed.
• Spices: 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp chili flakes (optional), salt and black pepper to taste.
• Liquids & Oils: 2 tbsp olive oil, 1.2 liters (5 cups) vegetable broth.
• Finishing: Juice of 1/2 lemon, fresh cilantro or parsley (chopped for garnish).

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

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

Step 3

Meanwhile, in a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and carrots; sauté for 5 minutes until softened.

Step 4

Add the garlic, cumin, coriander, turmeric, cinnamon, and chili flakes (if using). Cook for 1 minute until fragrant.

Step 5

Add the rinsed lentils and stir to coat.

Step 6

Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the lentils are soft.

Step 7

Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.

Step 8

Stir in the lemon juice and adjust seasoning with salt and pepper.

Step 9

Ladle into bowls and garnish with chopped cilantro or parsley.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse your red lentils thoroughly under cold water before adding them to the pot. This removes excess starch and helps the soup maintain a clean flavor. If you prefer an extra smooth consistency, a high-speed stand blender can be used instead of an immersion blender, but be careful when blending hot liquids.

Varianten und Anpassungen

For extra creaminess, stir in a splash of coconut milk just before blending. If you want a bit more texture, you can swap the red lentils for yellow split peas, though you will need to increase the simmering time accordingly. For those who enjoy heat, don't be afraid to double the chili flakes or add a dash of cayenne pepper.

Serviervorschläge

Serve this hearty soup warm alongside a piece of crusty sourdough bread or warm naan for dipping. A final squeeze of fresh lemon juice at the table and a generous sprinkling of fresh cilantro will brighten the earthy spices and bring all the flavors together.

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With its vibrant orange hue and warming spices, this Butternut Squash and Lentil Soup is more than just a meal—it is a bowl of pure comfort that nourishes the body and soul. Enjoy every spoonful!

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days. The flavors actually deepen overnight. Reheat gently on the stovetop, adding a splash of broth if it's too thick.

→ Can I freeze butternut squash and lentil soup?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.

→ What can I substitute for red lentils?

Yellow split peas work well, though they require longer cooking time—about 25-30 minutes. Brown or green lentils can also be used but won't break down as much, resulting in a chunkier texture.

→ How can I make this soup creamier?

Stir in a half cup of coconut milk or coconut cream before blending. Alternatively, add a dollop of dairy-free yogurt when serving for extra richness and tang.

→ Do I have to roast the butternut squash first?

Roasting intensifies the sweetness and adds depth, but you can skip it to save time. Simply add raw cubed squash directly to the pot and simmer for 20-25 minutes until tender.

→ What spices pair well with this soup?

The cumin, coriander, turmeric, and cinnamon create a warm, aromatic base. Feel free to add ginger, paprika, or garam masala for additional complexity and warmth.