BUTTERNUT SQUASH + RED LENTIL SOUP ·
butternut squash red lentil soup slow cooker ·
Creamy Red Lentil Butternut Squash Soup ·
Red Lentil Squash Soup With Lemon ·
yellow squash and lentil soup ·
Red Lentil Squash Soup With Lemon
With copious amounts of veggies and a hint of heat, this smooth red lentil soup calms and satisfies. The dish layers flavors from carrots, butternut squash, a variety of spices, and harissa sauce. Fresh ginger also contributes a surprising degree of heat. This simple soup will warm you up in a number of ways. To achieve a silky smooth texture, it is worthwhile to take the extra step of transferring the soup to the blender. P.S. This recipe freezes wonderfully, so prepare twice as much to always have delectable meals on hand.
Ingredients
2 tablespoons olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 teaspoons finely chopped ginger (from a 1-in. piece)
2 teaspoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 quarts vegetable broth
2 cups cubed butternut squash
1 ½ cups dried red lentils
3 medium carrots, chopped
2 tablespoons fresh lemon juice (from 1 lemon)
Chopped roasted almonds and chopped parsley, for serving
Toasted pita and plain yogurt, for serving
Directions
In a sizable pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic; simmer, stirring frequently, for 6 to 8 minutes, or until the onion is soft and starting to brown. Salt, pepper, harissa, and ginger should all be added. Simmer for about 2 minutes while constantly stirring until aromatic.
Bring to a boil the broth along with the squash, lentils, and carrots. After about 20 minutes of simmering, lower the heat to medium-low. Transfer the contents to a blender while working in two batches. To let steam out of the blender lid, remove the center piece. Put a fresh towel over the blender's lid after tightening the lid. About one minute, or until smooth. (An immersion blender is an additional option.) Put the soup back in the pot and add the lemon juice.
Top each serving with parsley and almonds after drizzling it with oil. Serve with yogurt for dipping and lightly toasted pita.
Ingredients
2 tablespoons olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 teaspoons finely chopped ginger (from a 1-in. piece)
2 teaspoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 quarts vegetable broth
2 cups cubed butternut squash
1 ½ cups dried red lentils
3 medium carrots, chopped
2 tablespoons fresh lemon juice (from 1 lemon)
Chopped roasted almonds and chopped parsley, for serving
Toasted pita and plain yogurt, for serving
Directions
In a sizable pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic; simmer, stirring frequently, for 6 to 8 minutes, or until the onion is soft and starting to brown. Salt, pepper, harissa, and ginger should all be added. Simmer for about 2 minutes while constantly stirring until aromatic.
Bring to a boil the broth along with the squash, lentils, and carrots. After about 20 minutes of simmering, lower the heat to medium-low. Transfer the contents to a blender while working in two batches. To let steam out of the blender lid, remove the center piece. Put a fresh towel over the blender's lid after tightening the lid. About one minute, or until smooth. (An immersion blender is an additional option.) Put the soup back in the pot and add the lemon juice.
Top each serving with parsley and almonds after drizzling it with oil. Serve with yogurt for dipping and lightly toasted pita.