Creamy Red Lentil Butternut Squash Soup
User Reviews
4.5
Creamy Red Lentil Butternut Squash Soup
Description
Creamy Red Lentil Butternut Squash Soup combines diced butternut squash and red lentils simmered with aromatic spices including cumin, smoked paprika, coriander, and turmeric. The recipe begins by sautéing onion and garlic in olive oil to build a flavorful base. After adding the squash, spices, lentils, and vegetable broth, the mixture simmers until soft. The soup is blended until smooth in batches to prevent spills and then Greek yogurt is stirred in, resulting in a creamy consistency with balanced acidity.
The soup’s texture is luxurious and thick, complemented by the warmth from the smoked paprika and turmeric. Toppings such as smoked almonds add a crunchy contrast, while fresh cilantro and a drizzle of additional Greek yogurt provide freshness and a cooling element. The combination makes for a comforting and nourishing bowl.
Serving this soup is straightforward—ladle warm into bowls and garnish as suggested. The mix of spices and the creaminess from the yogurt create a flavorful, wholesome dish that can be served as a starter or main course. Careful pureeing ensures a smooth texture and prevents any hot soup accidents.
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion diced
- 2 teaspoons garlic grated
- 4 cups butternut squash peeled and diced
- 2 teaspoon cumin ground
- 2 teaspoons smoked paprika
- 1 teaspoon Coriander
- 1/2 teaspoon Turmeric
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 cup red lentils dried
- 4 1/2 cups vegetable broth low sodium
- 3/4 cup yogurt 2% or full fat work best, plain, Greek
- almond smoked; for toppings
- cilantro
- Greek yogurt
- smoked paprika
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 3mg | 1% |
| Sodium | 319mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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