Roasted Butternut Squash and Red Lentil Soup
User Reviews
5
-
Prep Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
2078 kcal
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Course
Main Course
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Cuisine
American
Roasted Butternut Squash and Red Lentil Soup
Description
The Roasted Butternut Squash and Red Lentil Soup begins by roasting butternut squash seasoned simply with olive oil, salt, and pepper until tender and slightly caramelized. This roasting step intensifies the natural sweetness of the squash, contributing depth to the final dish.
In a saucepan, garlic, onion, and carrots are gently cooked until lightly caramelized before spices—cumin, red chile flakes, and paprika—are incorporated. The roasted squash, vegetable stock, and red lentils are added and simmered until the lentils are very soft. The soup is then puréed until smooth, creating a creamy texture that balances the mild heat and earthy flavors.
To finish, the soup is garnished with chopped parsley, crunchy pepitas, and a dollop of Greek yogurt, adding freshness, crunch, and creaminess. This layering of textures and flavors makes the soup satisfying and well-rounded.
Ingredients
- 5 tablespoons olive oil divided, extra
- 1 small butternut squash about 2 pounds, peeled, seeded and chopped into small cubes
- salt to taste
- black pepper to taste
- 4 cloves garlic finely chopped
- 2 carrot finely chopped, medium
- 1 white onion finely chopped, medium
- 1 teaspoon cumin ground
- ½ teaspoon red chile flakes crushed
- ½ teaspoon paprika
- 6 cups vegetable stock
- 1 cup red lentils
Toppings:
- parsley chopped
- Pepitas
- Greek yogurt
Instructions
- To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the squash and 1 tablespoon olive oil. Season with salt and pepper. Arrange squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender. Remove from oven and cool slightly.
- Heat the remaining oil in a 6-quart saucepan over medium-high heat. Add garlic, carrots and onion. Cook, stirring occasionally, about 12 to 14 minutes or until slightly caramelized. Stir in cumin, chile flakes, paprika, and roasted squash. Cook for 1 to 2 minutes. Add stock and lentils. Bring to a boil, then reduce heat to medium-low. Cook, slightly covered, for 20 minutes or until lentils are very tender. Cool slightly then, working in batches, use an immersion blender to purée soup until smooth. Garnish with parsley, pepitas and yogurt, as desired. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2078 kcal
% Daily Value*
| Calories | 207.8kcal | 10% |
| Carbohydrates | 23.1g | 8% |
| Protein | 4.4g | 9% |
| Fat | 12.1g | 19% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 159.9mg | 7% |
| Potassium | 478mg | 10% |
| Fiber | 7.2g | 29% |
| Sugar | 6.1g | 12% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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