Butternut Squash Lentil Soup

4 to 6 servings

50 min

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
3 cups / 450 g butternut squash, cut into 1/2 inch cubes
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
2 tablespoons tomato paste
1 cup / 200 g brown lentils, dry (rinsed and drained)
5 cups / 1.2 L vegetable broth
salt and pepper (to taste)
fresh cilantro, chopped (for garnish)

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