Get ready to experience a culinary journey that will warm your soul and tantalize your taste buds! This Savory Lentil and Squash Soup is not just another recipe—it's a nutritional powerhouse that combines hearty lentils, sweet butternut squash, and aromatic spices into a single bowl of pure comfort. Whether you're a vegetarian looking for a protein-packed meal or simply someone who craves a delicious, wholesome soup, this recipe will become your new go-to favorite that promises to impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 2 cups butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of rinsed lentils, 2 cups of diced butternut squash, 1 chopped onion, 2 minced garlic cloves, 4 cups of vegetable broth, 1 teaspoon of cumin, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once 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 the garlic from burning.
- Next, add the diced butternut squash to the pot. Stir well to combine all the ingredients and cook for about 5 minutes, allowing the squash to soften slightly.
- Incorporate the rinsed lentils into the pot, followed by the cumin. Stir everything together to ensure the lentils and squash are evenly coated with the spices.
- Pour in the 4 cups of vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
- Let the soup simmer for about 25 minutes, or until the lentils are tender and the butternut squash is soft. Stir occasionally to prevent sticking.
- Once cooked, remove the pot from heat. Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed, adding more cumin if desired for additional flavor.
- Serve the savory lentil and squash soup hot, garnished with fresh herbs if you like, and enjoy your delicious vegetarian meal!
Tips
- Rinse your lentils thoroughly before cooking to remove any debris and reduce potential digestive discomfort.
- For extra depth of flavor, consider toasting the cumin in the pot for 30 seconds before adding other ingredients to release its essential oils.
- If you don't have an immersion blender, you can carefully transfer the soup to a standard blender in batches, ensuring you leave the lid slightly open to allow steam to escape.
- For a creamier texture, you can add a splash of coconut milk or heavy cream when blending.
- This soup freezes beautifully! Store in airtight containers for up to 3 months, making it perfect for meal prep.
- Experiment with garnishes like toasted pumpkin seeds, a dollop of Greek yogurt, or fresh chopped herbs to elevate the presentation and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
