Butternut Squash and Lentil Soup

When the air turns crisp and the days grow shorter, there is nothing quite as comforting as a steaming bowl of homemade soup. This Butternut Squash and Lentil Soup is a vibrant, golden-hued treasure that brings together the earthy sweetness of roasted squash with the satisfying texture of red lentils. Infused with a blend of aromatic spices, it is a nourishing meal that warms you from the inside out, making it the perfect choice for cool autumn or winter days.

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This recipe is surprisingly simple to put together, yet the result feels like a gourmet treat. By roasting the butternut squash first, we unlock its natural sugars and add a depth of flavor that can't be achieved by boiling alone. Paired with red lentils that melt into the broth, the texture is velvety smooth and incredibly satisfying.

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

Roast the Squash

Preheat the oven to 200°C (400°F). 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.

Sauté Aromatics

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

Add Spices

Add the minced garlic, cumin, coriander, turmeric, cinnamon, and optional chili flakes. Cook for 1 minute until the spices are fragrant.

Simmer the Soup

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

Blend and Garnish

Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred. Stir in the lemon juice and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped cilantro or parsley.

Zusatztipps für die Zubereitung

To ensure the best flavor, make sure your spices are fresh. If you don't have an immersion blender, you can carefully transfer the soup in batches to a standard blender, but be mindful of the steam. Rinsing the lentils before adding them to the pot is essential to remove any excess starch or dust.

Varianten und Anpassungen

This soup is very versatile. You can swap the red lentils for yellow split peas if you prefer, though you will need to increase the simmering time. For those who enjoy a spicier kick, feel free to increase the amount of chili flakes or add a pinch of cayenne pepper. Adding a splash of coconut milk just before blending can create an even creamier, more decadent texture.

Serviervorschläge

A bowl of this soup is best enjoyed with a side of crusty bread or warm naan for dipping. You can also top it with a swirl of olive oil, a dollop of vegan yogurt, or a sprinkle of toasted pumpkin seeds for added crunch.

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Whether you are serving it as a light lunch or a cozy dinner, this Butternut Squash and Lentil Soup is a testament to how simple ingredients can create something truly extraordinary. Its balance of sweetness, spice, and creaminess makes it a recipe you will return to time and time again.

Questions & Answers

→ 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 thickens too much.

→ Can I freeze butternut squash and lentil soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.

→ What can I substitute for red lentils?

Yellow split peas work well, though they require a longer cooking time—about 25-30 minutes. Green or brown lentils can also be used but will create a chunkier texture.

→ How do I make the soup creamier?

Add a splash of coconut milk, cashew cream, or regular cream before blending. You can also blend the soup more thoroughly for an ultra-smooth consistency.

→ Can I skip roasting the butternut squash?

You can add raw butternut squash directly to the pot, but roasting caramelizes the natural sugars and adds deeper, richer flavor to the finished soup.

→ What toppings pair well with this soup?

Try toasted pumpkin seeds, crispy chickpeas, a drizzle of tahini, crumbled feta, or a dollop of yogurt. Fresh herbs like cilantro and parsley add brightness.