Roasted Butternut Squash and Red Lentil Soup

Roasted Butternut Squash and Red Lentil Soup

  • Servings: servings 5-6
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soup and toppings iv

Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce aisle at your local market. This soup is freezer friendly.

for the soup

2 tablespoons extra-virgin olive oil

2 garlic cloves, crushed

2 bay leaves

3 thyme sprigs

3 cups beef stock

1 cup water

1 cup red lentils

4 cups diced roasted butternut squash (see roasting instructions below)

3/4 teaspoon kosher salt

pomegranate seeds, for topping

goat cheese, for topping

cilantro, for topping

  1. Rinse the lentils with cold water.
  2. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant.
  3. Meanwhile, heat up the water and beef stock.
  4. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme.
  5. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened.
  6. Remove the bay leaves and thyme. Add the roasted butternut squash.
  7. With an immersion blender (or a food processor), puree the mixture until it is smooth.
  8. Serve warm topped with goat cheese, pomegranates and cilantro.

for the roasted butternut squash

4 cups diced butternut squash

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

4 thyme sprigs

  1. Heat the oven to 400 degrees.
  2. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat.
  3. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.

4 thoughts on “Roasted Butternut Squash and Red Lentil Soup

  1. Pingback: A Pleasant Little Announcement | The Dallas Morning News | a pleasant little kitchen

  2. Pingback: A Pleasant Little Lesson | How to Make Roasted Butternut Squash and Red Lentil Soup | a pleasant little kitchen

  3. Pingback: A Pleasant Little Memory | Soup Sunday | a pleasant little kitchen

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