Warming bowl featuring roasted butternut squash, red lentils, and aromatic spices blended to creamy perfection.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Spices
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and black pepper to taste
→ Liquids and Oils
12 - 2 tablespoons olive oil
13 - 5 cups vegetable broth
→ Finishing
14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish
# How to Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25 minutes until golden and tender.
02 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and sliced carrots, sautéing for 5 minutes until softened.
03 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils to the pot and stir to coat with the aromatic oil mixture.
05 - Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft and tender.
06 - Remove from heat. Using an immersion blender, blend the soup until smooth, or leave slightly chunky according to preference. Stir in lemon juice and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley.
