Butternut Squash Lentil Soup
50 min4 to 6 servings
A smooth, warming soup of lentils and roasted butternut squash, sautéed with aromatics and simmered until tender.
| prepRinse brown lentils, cover with boiling water, let sit 10 min, rinse and drain again | |||||
| 2 tablespoons extra virgin olive oil | Heat oil, sauté onion, garlic, carrots & squash | Stir in paprika, Italian seasoning & tomato paste | Add lentils & broth, simmer 25 min | Puree with immersion blender, adjust consistency | Season with salt & pepper, garnish & serve |
| 1 medium onion, diced | |||||
| 2 cloves garlic, finely chopped | |||||
| 2 medium carrots, diced | |||||
| 450 g butternut squash, cut into 1/2 inch cubes | |||||
| 1/2 teaspoon paprika | |||||
| 1/2 teaspoon Italian seasoning | |||||
| 2 tablespoons tomato paste | |||||
| 200 g brown lentils, dry (rinsed and drained) | |||||
| 1.2 L vegetable broth | |||||
| salt and pepper (to taste) | |||||
| fresh cilantro, chopped (for garnish) | |||||
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