This soup is lovely on a cool autumn day. Squash and lentils get along so well! It’s easy to make, can feed lots of people, or great for leftovers. This hardy soup will leave you feeling satisfied and content. Enjoy!
Butternut and Lentil Soup
Difficulty: Easy6
servings20
minutes20
minutesThis soup can be adjusted based on your preferences or what’s available at your farmer’s market. You can substitute butternut for just about any squash, I tried this soup with a can of pumpkin puree and it worked very well. You can also add more veggies like potatoes, or parsnips. I hope you enjoy!
Ingredients
3 tbsp vegetable oil (I like avocado, and coconut works lovely as well)
1 small white onion
2 medium carrots
2 cups cubed butternut squash
5 garlic cloves (minced)
1 tbsp curry (more for a stronger flavor)
salt and pepper to taste
1/2 tsp cinnamon
1/2 tsp red pepper flakes
1/2 tsp coriander
1 tsp smoked paprika
2 cups fresh spinach or 1 cup frozen
5 cups vegetable stock
1 cup brown lentils (rinsed)
olive oil (for garnish)
1 scoop plain yogurt (for garnish)
fresh cilantro (for garnish and optional)
french bread or artisan bread with butter (side dish)
Directions
- Heat oil in a dutch oven
- Add onions and carrots; saute for about 5 minutes
- Add squash and garlic; saute for about 5 minutes
- Add lentils; saute for about 3 minutes
- Add remainder spices and spinach
- Add broth just enough to cover lentils and veggies. Cook covered for about 20 minutes
- Adjust spices as needed
Notes
- Once the lentils are cooked (soft but not mushy) and the flavors are well blended, add the olive oil. Serve with a nice warm piece of bread and a dollop of plain yogurt, and sprinkle some cilantro for a touch of freshness. Enjoy!
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