Creamy Red Lentil and Butternut Squash Soup

Sina Mizrahi Recipe By
  • Cook & Prep: 1 h 10 m
  • Serving: 6
  • No Allergens

Growing up in Montreal, the winters felt undesirably endless. The charm of snowflakes coating the ground and painting our city white quickly dissipated when we’d feel the biting chill of the cold air. Thankfully, my mother always had something hot and comforting to serve us. These recipes are inspired by those meals. Enjoy a bowl of this hearty soup when you crave the comfort of a warm winter meal. Red lentils are an excellent choice for creamy soups since they cook quickly and break down into a smooth, velvety mush. They are packed with protein and pair well with root vegetables. This recipe can easily be a main course, with a side of hearty salad or sautéed vegetables.

Ingredients (12)

Main ingredients

Start Cooking

For the Soup

  1. In a large pot, heat the olive oil over medium heat. Sauté the onion until it is translucent. Add the lentils, squash, carrot, potato, garlic, salt, and pepper. Coat the mixture in the oil and cook for two to three minutes. Add the vegetable stock. Cover the pot and bring the liquid to a boil. Reduce to a simmer and cook until the vegetables are soft, approximately 40-45 minutes.

  2. Remove from heat and purée using an immersion blender. Mix in the heavy cream or coconut milk, if using, until fully incorporated. Season with fresh parsley, and add a little more salt and pepper, according to taste.

  3. Ladle into bowls and serve.

Variation:

For a dairy version, you can substitute heavy cream for the coconut milk.

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  • Alyssa Rosenbaum

    Creamy Red Lentil and Butternut Squash Soup

    So hearty and easy to make!

    So, I am on a clean eating regimen this month and have to avoid a lot of certain foods (gluten, dairy, soy, etc.), so as soon as I came across this recipe, I knew I wanted to give it a try. I have personally never made soup from scratch before, but this one was so easy! I did replace the white potato with sweet potato for the sake of my healthy eating program and used white, yellow, and orange baby rainbow carrots instead of whole ones, because that is what I had on hand. What made this recipe even easier is that I had a 1-second slicer that I can feed my veggies through that makes them all uniformly sized so they all cooked evenly, and it really minimized my prep time. The amount of spice was perfect as listed in the recipe. I did add cashew milk, which I liked, and I poured the soup into my blender rather than using my immersion blender, which I think was easier. A great recipe I look forward to repeating in the future!
    Posted by ARose91 |December 3, 2018
    0
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Community Rating
5 / 5 stars
  • Alyssa Rosenbaum

    Creamy Red Lentil and Butternut Squash Soup

    So hearty and easy to make!

    So, I am on a clean eating regimen this month and have to avoid a lot of certain foods (gluten, dairy, soy, etc.), so as soon as I came across this recipe, I knew I wanted to give it a try. I have personally never made soup from scratch before, but this one was so easy! I did replace the white potato with sweet potato for the sake of my healthy eating program and used white, yellow, and orange baby rainbow carrots instead of whole ones, because that is what I had on hand. What made this recipe even easier is that I had a 1-second slicer that I can feed my veggies through that makes them all uniformly sized so they all cooked evenly, and it really minimized my prep time. The amount of spice was perfect as listed in the recipe. I did add cashew milk, which I liked, and I poured the soup into my blender rather than using my immersion blender, which I think was easier. A great recipe I look forward to repeating in the future!
    Posted by ARose91 |December 3, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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