Butternut Squash Lentil Soup
A comforting and nutritious butternut squash lentil soup that's perfect for chilly days, packed with flavor and health benefits.
Ingredients
Main Ingredients
- 2-3 cups butternut squash, peeled and cubed Natural sweetness balances the hearty lentils.
- 1 cup green or brown lentils Adds protein and robust texture.
- 1 medium onion, chopped For a flavor base.
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 6-8 cups vegetable broth Use low-sodium if desired.
Spices and Optional Add-ins
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon black pepper
- 1 cup coconut milk (optional) For a creamier texture.
Instructions
Preparation
- Start by peeling and cubing the butternut squash. Chop the onion, garlic, carrots, and celery.
Cooking
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until fragrant.
- Toss in the carrots, celery, and butternut squash, stirring for about 5-7 minutes.
- Add the lentils and your chosen spices. Stir everything together to coat the ingredients with the aromatic flavors.
- Add enough vegetable broth to cover the ingredients (about 6-8 cups). Bring it to a boil, then reduce to a simmer.
- Let your soup simmer for 25-30 minutes, or until the lentils and squash are tender.
- Optionally, use an immersion blender to puree the soup for a creamy texture. If you prefer a chunkier variety, skip this step.
- Stir in the coconut milk, if using, for a touch of luxe, then adjust seasoning as necessary.
- Ladle into bowls and enjoy with your favorite bread on the side!
Notes
Choose fresh produce for the best flavors. Experiment with spices to find your perfect combination. Top with toasted seeds or nuts for added texture.