Creamy Red Lentil Butternut Squash Soup

Name: Creamy Red Lentil Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced red onion; 2 teaspoons grated garlic; 4 cups peeled and diced butternut squash; 2 teaspoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon Coriander; 1/2 teaspoon Turmeric; Kosher salt and fresh ground black pepper to taste; 1 cup dried red lentils; 4 1/2 cups low sodium vegetable broth; 3/4 cup plain greek yogurt; smoked almonds, cilantro, Greek yogurt, and smoked paprika for toppings

User Reviews

4.5

378 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
185 kcal
Course
Soup
Cuisine
Indian, Vegan

Creamy Red Lentil Butternut Squash Soup

Lindsey Herring

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This creamy red lentil soup is made with veggies, red lentils, lots of flavorful spices, and a little coconut milk for extra creaminess. It's the perfect cozy meal for the cold winter months!

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Ingredients

Servings

1 tablespoon olive oil
1 cup diced red onion
2 teaspoons grated garlic
4 cups peeled and diced butternut squash
2 teaspoon ground cumin
2 teaspoons smoked paprika
1 teaspoon Coriander
1/2 teaspoon Turmeric
Kosher salt and fresh ground black pepper to taste
1 cup dried red lentils
4 1/2 cups low sodium vegetable broth
3/4 cup plain greek yogurt 2% or full fat work best
smoked almonds, cilantro, Greek yogurt, and smoked paprika for toppings

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Instructions

In a large pot over medium heat add the olive oil. Once the oil is hot add in the onion and sauté just until soft, about 3 minutes. Add in the garlic and sauté another 30 secons. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Stir everything together and sauté for another minute.
Pour in the red lentils and vegetable broth and stir together. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft.
Add the hot soup to a blender and purée until smooth. If your blender won't hold all of the soup, blend it in batches. Be careful not to fill the blender too full when blending hot soup to avoid the lid coming off.
Once the soup is puréed add the Greek yogurt to the soup in the blender and blend until incorporated and smooth. Serve the soup topped with chopped smoked almonds, cilantro, a drizzle of Greek yogurt and an extra sprinkle of smoked paprika.

Nutrition Information

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Calories 185kcal (9%) Carbohydrates 31g (10%) Protein 11g (22%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 3mg (1%) Sodium 319mg (13%) Fiber 9g (36%) Sugar 8g (16%)