Monday, November 16, 2015


roasted butternut squash

Ok, did I oversell it there with the title??  While it may not be life altering this soup is pretty damn good.  And I came up with the recipe myself.  (Pats self on back.)  This soup is fiber and protein rich given the addition of the red lentils and it’s vegan.  Double score.   Just imagine cozying up on a brisk autumn day with a bowl of warm butternut squash soup, some crusty bread, and a green salad.  Ahhh, delightful.  Keep reading to learn how to make this easy and healthy fall soup and I hope you enjoy!

red lentil butternut squash soup
red lentil butternut squash soup

Red Lentil Butternut Squash Soup
Yield: 6-8 servings

- 1 medium butternut squash
- 3 tbsp. Earth Balance soy butter (melted in a microwave safe dish)
- 1 cup red lentils
- 1 tbsp. olive oil
- 1 small onion (diced)
- 1 rib celery (diced)
- 1 clove garlic (minced)
- 1 tsp. grated fresh ginger
- 1 ½ tsp. curry powder
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. red pepper flakes
- 2 ½ cups vegetable stock
- 2 tbsp. fresh minced parsley
- Salt & pepper to taste


Preheat oven to 400 degrees Fahrenheit.

Go ahead and peel and chop up the butternut squash into one inch squares.  (Here is a great guide on how to properly cut up a butternut squash.)  But if you’re not feeling that ambitious you can just pick up a package of pre-cut butternut squash at your local grocer.  Lay chopped squash on a baking sheet then brush with the 3 tbsp. melted butter and sprinkle liberally with salt & pepper.  Roast for 30-35 minutes or until tender.

Combine your 1 cup of red lentils with two cups of water in a small sauce pan.  Bring to a boil, turn off heat, and set aside.

In a stock pot or soup pot turn heat on medium-high and add 1 tbsp. olive oil.  Once oil is hot add your diced onion letting this sauté for four minutes.  Next add your celery, garlic, and ginger, letting this sauté for an additional three minutes.  Add your lentils that you have set aside in addition to the water you boiled them in along with all of your spices and roasted butternut squash.  Give this mixture a big stir to ensure the spices are evenly distributed amongst the vegetable/lentil/squash mixture.  Once this is done add your 2 ½ cups of vegetable stock and let soup simmer on low for 15-20 minutes.

Once soup is done simmering add in your fresh parsley and using an immersion blender (or a regular blender if you don’t have one) blend soup to your desired consistency.  I like mine close to full puree status, but still a little chunky.  And that’s it! 
butternut squash soup

Also vital to note, this soup freezes incredibly well!  So if you’re feeling extra ambitious and want to cook two batches by all means.  Hope you enjoyed this healthy and easy comforting fall soup and if you make it please send me a picture or tag me on instagram!  Hope your week is off to a great start and happy Monday everyone :)

xoxo Nicole

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