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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.