This hearty and nutritious butternut squash and lentil soup is perfect for a cozy meal. The combination of butternut squash and red lentils creates a creamy texture, while the blend of spices adds a warm, aromatic flavor. It's a simple yet satisfying dish that can be enjoyed as a starter or a main course.
Some ingredients in this recipe might not be staples in every kitchen. Red lentils are a type of legume that cook quickly and add a rich, earthy flavor to the soup. Butternut squash is a sweet, nutty winter squash that needs to be peeled and diced before cooking. The spices cumin, coriander, and turmeric are essential for adding depth and warmth to the dish. Make sure to pick these up if they are not already in your pantry.
Ingredients For Butternut Squash And Lentil Soup
Butternut squash: A sweet, nutty winter squash that needs to be peeled and diced before cooking.
Red lentils: A type of legume that cooks quickly and adds a rich, earthy flavor to the soup.
Onion: Adds a savory base flavor to the soup.
Garlic: Provides a pungent, aromatic flavor.
Carrot: Adds sweetness and depth to the soup.
Celery: Adds a subtle, aromatic flavor and texture.
Cumin: A spice that adds warmth and earthiness.
Coriander: A spice that adds a citrusy, slightly sweet flavor.
Turmeric: A spice that adds a warm, bitter flavor and a vibrant yellow color.
Vegetable broth: The liquid base that adds depth and richness to the soup.
Olive oil: Used for sautéing the vegetables and adding a rich, fruity flavor.
Technique Tip for This Recipe
When preparing the butternut squash, make sure to dice it into uniform pieces. This ensures even cooking and a smoother texture when blending the soup. Additionally, to enhance the flavor of the spices, toast the cumin, coriander, and turmeric in the pot for a minute before adding the other ingredients. This will release their essential oils and deepen the overall flavor of the dish.
Suggested Side Dishes
Alternative Ingredients
Butternut squash - Substitute with sweet potato: Sweet potatoes offer a similar sweetness and texture, making them a great alternative.
Red lentils - Substitute with green lentils: Green lentils hold their shape better and provide a slightly different texture but still work well in soups.
Onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that complements the other ingredients.
Garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness.
Carrot - Substitute with parsnip: Parsnips have a similar texture to carrots but add a slightly nutty flavor.
Celery - Substitute with fennel: Fennel adds a slight anise flavor, which can add depth to the soup.
Cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor profile, though slightly more pungent.
Coriander - Substitute with cumin: Cumin can provide a warm, earthy flavor similar to coriander.
Turmeric - Substitute with saffron: Saffron can add a similar color and a unique, slightly sweet flavor.
Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that enhances the soup's depth.
Olive oil - Substitute with coconut oil: Coconut oil provides a subtle sweetness and richness, suitable for sautéing vegetables.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze This Soup
- Allow the butternut squash and lentil soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
- Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
- Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld beautifully over time, making the soup even more delicious.
- For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its rich, comforting flavor.
- When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and taste of the butternut squash and lentils.
- Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
- For a quick reheating option, use the microwave. Heat in short intervals, stirring in between to evenly distribute the heat.
- Garnish with fresh herbs or a drizzle of olive oil before serving to elevate the flavors and presentation.
How to Reheat Leftovers
- stovetop method: pour the leftover butternut squash and lentil soup into a pot. heat over medium-low heat, stirring occasionally, until warmed through. add a splash of vegetable broth if the soup has thickened too much.
- microwave method: transfer the soup to a microwave-safe bowl. cover with a microwave-safe lid or plate. heat on high for 2-3 minutes, stirring halfway through, until the soup is hot. adjust the time based on your microwave's power.
- oven method: preheat your oven to 350°F (175°C). pour the soup into an oven-safe dish and cover with aluminum foil. heat for about 20-25 minutes, or until the soup is thoroughly warmed. stir halfway through to ensure even heating.
- slow cooker method: transfer the soup to a slow cooker. set it to low and heat for 1-2 hours, or until the soup is hot. this method is great for keeping the soup warm for an extended period without overcooking.
Best Tools for This Recipe
Large pot: Essential for cooking the soup, allowing enough space for all ingredients to simmer together.
Wooden spoon: Useful for stirring the vegetables and spices to ensure even cooking and prevent sticking.
Chef's knife: Ideal for chopping the butternut squash, onion, carrot, and celery with precision.
Cutting board: Provides a stable surface for chopping all the vegetables safely.
Measuring spoons: Necessary for accurately measuring the spices like cumin, coriander, and turmeric.
Measuring cup: Used to measure the red lentils and vegetable broth accurately.
Blender: Optional but useful if you prefer a smooth soup texture.
Ladle: Handy for serving the soup into bowls once it's ready.
Peeler: Useful for peeling the butternut squash efficiently.
Colander: Needed for rinsing the red lentils before adding them to the soup.
How to Save Time on Making This Soup
Prep ingredients in advance: Chop the butternut squash, onion, carrot, and celery the night before to save time.
Use pre-cut vegetables: Purchase pre-diced butternut squash and pre-chopped onion to reduce prep time.
Rinse lentils ahead: Rinse and drain the red lentils in advance and store them in the fridge.
Batch cook: Double the recipe and freeze half for a quick meal later.
Immersion blender: Use an immersion blender directly in the pot for easy blending without extra dishes.
Butternut Squash and Lentil Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened.
- Add cumin, coriander, and turmeric. Stir for 1 minute.
- Add butternut squash, lentils, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30-35 minutes, until squash and lentils are tender.
- Season with salt and pepper. Blend until smooth if desired.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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