Imagine a bowl of pure comfort that not only tantalizes your taste buds but also nourishes your body from the inside out. This Red Lentils Soup with Butternut Squash is a culinary masterpiece that transforms simple, wholesome ingredients into a symphony of flavors and nutrition. Perfect for chilly evenings or when you need a quick, hearty meal that feels like a warm hug, this vegetarian delight will revolutionize your soup game and leave you craving more with every spoonful!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 small butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by preparing all your ingredients. Peel and cube the butternut squash into bite-sized pieces, chop the onion, and mince the garlic. Rinse the red lentils under cold water in a fine-mesh strainer until the water runs clear.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the cubed butternut squash to the pot. Stir well to combine with the onion and garlic, cooking for about 5 minutes to allow the squash to soften slightly.
- Sprinkle in the cumin, salt, and pepper, stirring to coat the vegetables evenly with the spices.
- Add the rinsed red lentils to the pot, followed by the vegetable broth. Stir everything together to combine.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and butternut squash are tender.
- Once cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
- Serve the red lentil soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your nutritious and hearty meal!
Tips
- Rinse Your Lentils Thoroughly: Always rinse red lentils until the water runs clear to remove excess starch and ensure a cleaner flavor.
- Don't Rush the Sautéing: Take your time caramelizing onions and garlic to build a rich flavor foundation for your soup.
- Consistency is Key: If you prefer a smoother soup, use an immersion blender. For a chunkier texture, leave it as is.
- Spice it Up: Feel free to experiment with additional spices like smoked paprika or a pinch of cayenne for extra depth.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Garnish Creatively: Top with a dollop of Greek yogurt, fresh herbs, or toasted pumpkin seeds for added texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
