Squash Soup with Lentils and Herbs
A hearty, comforting bowl of squash soup with red lentils, blended smooth and topped with fresh herbs and a drizzle of olive oil. Perfect for cozy evenings or healthy weekday meals.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup red lentils, rinsed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 large carrot, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro and dill, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden and soft.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté onion, carrot, and garlic for 5–7 minutes until softened.
- Add roasted squash, lentils, cumin, turmeric, and vegetable broth. Stir well and bring to a boil.
- Lower the heat and simmer for 20–25 minutes until lentils are tender and flavors meld.
- Blend half the soup for a mix of creamy and chunky texture. Stir in chopped fresh herbs and adjust seasoning.
- Serve hot, drizzled with olive oil and topped with extra herbs.
Notes
- Roasting the squash adds depth and sweetness.
- Rinse lentils thoroughly to remove bitterness.
- Garnish just before serving to keep herbs vibrant.
Find it online: https://dishmio.com/squash-soup-with-lentils-and-herbs/