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- 1 medium butternut squash, peeled and diced - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional for spice) - 6 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or cilantro for garnish When preparing this soup, fresh ingredients really matter. Start with a medium butternut squash. Peel it and dice it into even pieces. This ensures even cooking. Next, grab some lentils. Rinse one cup of green or brown lentils. This helps remove any dirt or debris. Now, let’s add some flavor. Dice one medium onion and mince two garlic cloves. These add depth to the soup. Next, chop two carrots and two celery stalks. These vegetables provide sweetness and crunch. For spices, you’ll need ground cumin and ground coriander. Each needs one teaspoon. Add half a teaspoon of smoked paprika for a warm flavor. If you like spice, add a quarter teaspoon of cayenne pepper. You will also need six cups of vegetable broth. This forms the base of your soup. For cooking, use two tablespoons of olive oil. Lastly, don’t forget salt and pepper for seasoning. For a finishing touch, garnish your soup with fresh parsley or cilantro. This adds a pop of color and freshness. With these ingredients, you can create a hearty and comforting meal that warms the soul. - Preparing the butternut squash: First, peel the butternut squash. Cut it in half, scoop out the seeds, and dice it into small cubes. This will help it cook quickly and blend well with the lentils. - Rinsing and prepping lentils: Measure out one cup of lentils. Place them in a fine mesh strainer and rinse them under cool water. This step helps remove dust and debris. - Chopping vegetables: Dice one medium onion, two carrots, and two celery stalks. Mince two cloves of garlic. Each of these adds great flavor to the soup. - Sautéing the onion and garlic: In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and cook until it turns translucent, which takes about five minutes. Then, stir in the minced garlic. Cook for an additional minute until fragrant. - Adding vegetables and spices: Next, add the diced carrots, diced celery, and the prepared butternut squash to the pot. Stir everything together well. Then, add one teaspoon of ground cumin, one teaspoon of ground coriander, half a teaspoon of smoked paprika, and a quarter teaspoon of cayenne pepper if you like a little heat. Mix well to coat the veggies and lentils with the spices. - Incorporating broth and simmering soup: Pour in six cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 30 to 35 minutes, or until the butternut squash and lentils are tender. - Adjusting seasoning: Taste the soup and add salt and pepper as needed. This step is key to enhancing the soup’s flavor. - Blending for creaminess (optional): If you want a creamier texture, use an immersion blender to puree a portion of the soup. This gives it a smooth, rich feel. - Serving suggestions: Serve the soup hot, garnished with fresh parsley or cilantro. This adds a lovely pop of color and freshness. Enjoy your hearty and comforting meal! - Choosing the right butternut squash: Look for a squash that feels heavy for its size. The skin should be smooth and beige. Avoid any with soft spots or blemishes. A fresh squash adds great flavor and texture to your soup. - Adjusting spice levels: Start with the spices listed in the recipe. Then, taste as it cooks. If you like it spicier, add more cayenne pepper. For a milder soup, skip the cayenne altogether. You can always add more spice later, but it's hard to take it out. - Using fresh herbs for garnish: Fresh parsley or cilantro adds color and brightness. Sprinkle it on right before serving. This small step makes the soup look more inviting and adds a burst of flavor. - Best methods for sautéing: Use medium heat for sautéing the onion and garlic. This helps release their flavors without burning them. Stir often to keep them from sticking to the pot. - Achieving desired soup consistency: If you want a creamier soup, use an immersion blender to puree a portion of it. Blend just enough to keep some texture. This gives a nice balance between creamy and chunky. - Storage tips for leftovers: Let the soup cool before storing. Use an airtight container to keep it fresh. It lasts about a week in the fridge. You can also freeze it in portions for easy meals later. Just thaw and reheat! {{image_2}} You can switch up the legumes in this soup. Use black beans, chickpeas, or kidney beans for a new twist. Each legume brings a different taste and texture. If you want a milder flavor, try using split peas instead of lentils. For vegetables, you can swap in sweet potatoes or parsnips. These will add a nice sweetness. Zucchini or bell peppers work well too. Just remember to adjust the cooking time based on the veggies you choose. If you need dairy-free or gluten-free options, don't worry! This soup is great as is. Use vegetable broth that is gluten-free. To keep it creamy without dairy, add coconut milk. This adds a lovely flavor and smooth texture. Want your soup to be creamier? Adding coconut milk gives it a rich taste. Just stir it in during the last few minutes of cooking. This makes it velvety and smooth. You can also play with spices. Try adding curry powder for a warm kick. Or, mix in some fresh herbs like thyme or basil. These will brighten up the flavors. For extra texture, top your soup with croutons or nuts. Pumpkin seeds or sunflower seeds add a nice crunch. Fresh herbs like cilantro or parsley also make a great topping. They add color and a burst of flavor. To keep your butternut squash lentil soup fresh, place it in an airtight container. Make sure it cools down before sealing the lid. Store it in the fridge if you plan to eat it in the next few days. It will stay good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When it comes to reheating, you have two good options: the microwave or the stovetop. If you use the microwave, place the soup in a bowl and cover it loosely. Heat it in short bursts, stirring in between to make sure it heats evenly. If you prefer the stovetop, pour the soup into a pot. Heat it on low and stir often to warm it up without burning. To avoid separation of ingredients, stir the soup well before serving. If it seems thick, add a bit of vegetable broth or water to reach your desired consistency. Enjoy your soup warm! Can you make this soup in a slow cooker? Yes, you can. Just add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The flavors will blend well and taste great. What can I serve with butternut squash lentil soup? This soup pairs well with crusty bread, a fresh salad, or a cheese platter. You can also enjoy it with a dollop of yogurt or sour cream for creaminess. How long does homemade soup last? Homemade soup lasts about 3-4 days in the fridge. Store it in an airtight container. If you want it to last longer, freeze it. Is butternut squash lentil soup healthy? Yes, it is healthy! This soup is packed with fiber, protein, and vitamins. Butternut squash offers beta-carotene, while lentils add protein and iron. It's a nourishing choice for any meal. This blog post covered how to make a tasty butternut squash lentil soup. We explored key ingredients, like butternut squash, lentils, and spices. I shared step-by-step instructions for preparation and cooking. Lastly, we discussed storage tips and answered common questions. This soup is not just delicious; it’s also healthy and versatile. Feel free to adjust flavors and ingredients to match your taste. Enjoy your cooking, and savor every bowl!

Butternut Squash Lentil Soup

Savor the warmth of Butternut Bliss Lentil Soup, a cozy and healthy meal perfect for any occasion. This simple recipe combines sweet butternut squash, nutritious lentils, and aromatic spices, creating a deliciously satisfying dish. In just 50 minutes, you can enjoy a bowl of comfort that’s both comforting and nourishing. Click through to explore the full recipe and elevate your culinary skills with this delightful soup!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional for spice)

6 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until it becomes translucent, about 5 minutes.

    Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 3-4 minutes until the vegetables start to soften.

      Add the cubed butternut squash to the pot, followed by the lentils. Stir everything together.

        Sprinkle in the cumin, coriander, smoked paprika, and cayenne pepper (if using), and mix well to coat the vegetables and lentils with the spices.

          Pour in the vegetable broth, then increase the heat to bring the mixture to a boil.

            Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 30-35 minutes, or until the butternut squash and lentils are tender.

              Season with salt and pepper to taste. For a creamier texture, you can use an immersion blender to puree a portion of the soup.

                Serve hot, garnished with fresh parsley or cilantro.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6