Roasted Butternut Squash and Red Lentil Soup is packed full of vegetables and protein. The flavor is rich, the soup is comforting and the toppings are complimentary. This soup needs to be on your recipe rotation.
There are only three major steps to the recipe: boil, roast and puree. If this meal wasn’t already a winner, guess what? It’s freezer friendly too.
Now that you’re ready to make the soup, watch this video to demonstrate how easily it can be made.
click here to watch the instructional video on how to make butternut squash and red lentil soup
Interested in making more delicious soups? Click here to read a pleasant little story in The Dallas Morning News.
Roasted Butternut Squash and Red Lentil Soup
Servings: 6
Ingredients
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
for the roasted butternut squash
- 4 cups diced butternut squash
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 thyme sprigs
Instructions
- Rinse the lentils with cold water.
- Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant. 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.
- Add warm the water and beef stock to the lentils. 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.
- Remove the bay leaves and thyme. Add the roasted butternut squash and stir to combine. With an immersion blender (or a food processor), puree the mixture until it is smooth.
- Serve warm topped with goat cheese, pomegranates and cilantro.
for the roasted butternut squash
- Heat the oven to 400 degrees.
- In a bowl, combine the squash, oil, thyme and salt. Mix well to coat.
- Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.
Notes
I like to start by roasting the butternut squash before I begin to cook the lentils. 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.
