Ah, Butternut Squash + Green Lentil Soup! This dish is one of my all-time autumn favorites. There’s just something so comforting about a warm bowl of this velvety soup, especially as the leaves start to change and the air gets that brisk chill. I remember the first time I made it—I was having friends over for dinner, and I was determined to impress them. Little did I know that this simple recipe would soon become a staple in my kitchen, garnering compliments and requests for seconds and thirds from my friends!
The combination of earthy lentils and sweet butternut squash creates a symphony of flavors that dances on your palate. Plus, it’s so easy to whip up! Whether you’re looking for a satisfying weeknight dinner or a show-stopping starter for your next gathering, this soup is sure to leave a lasting impression. So, let’s dive into the ingredients and how to bring this beauty to life!
What’s in Butternut Squash + Green Lentil Soup?
Butternut Squash: This creamy, sweet squash is the star of the show! It adds a rich, velvety texture and a delightful natural sweetness to the soup. When choosing a butternut squash, look for one that’s heavy for its size and has a smooth skin.
Green Lentils: Nutty and packed with protein, green lentils provide heartiness to the soup. I usually opt for organic dried lentils because they hold their shape well during cooking and are a healthier choice!
Onion: A classic aromatic, onions bring depth to the soup. I use yellow onions for their balance of sweetness and sharpness.
Garlic: Nothing beats the aroma of garlic sizzling in the pan! It adds a punch of flavor that complements the other ingredients beautifully.
Carrots: Sweet and crunchy, carrots brighten the soup, providing an extra layer of texture. They’re also a health superstar, packed with vitamins.
Vegetable Broth: This is the liquid gold of the soup! A good quality, low-sodium vegetable broth enhances the flavor while keeping things wholesome.
Spices (Cumin, Paprika, Thyme): These spices elevate the soup to the next level, adding warmth and depth. Cumin adds an earthy note, while paprika gives it a lovely warmth and a hint of smokiness.
Salt and Pepper: Always essential for seasoning and bringing out the flavors of your ingredients!
Is Butternut Squash + Green Lentil Soup Good for You?
Oh, absolutely! This soup is not just a tasty treat; it’s also brimming with health benefits.
Butternut Squash: Loaded with vitamins A and C, this squash is great for boosting your immune system and promoting healthy skin.
Green Lentils: These little legumes are a powerhouse of protein and fiber, making them excellent for digestion and energy. Plus, they contain essential minerals like iron and magnesium.
Carrots: High in beta-carotene, carrots are fantastic for your eyes and immune health.
The vegetarian nature of this soup means it’s low in fat while being high in nutrients, making it a fantastic option for anyone looking to eat healthily. Just keep in mind that while it’s nutritious, moderation is key when it comes to portion sizes as with any meal.
Ingredients List
– 1 medium butternut squash, peeled and diced (about 4 cups)
– 1 cup green lentils, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– Salt and pepper to taste
This recipe serves about 4-6 people, so it’s perfect for a family dinner or meal prep for the week!
How to Make Butternut Squash + Green Lentil Soup?
1. Start by heating a large pot over medium heat. Add a splash of olive oil—about 2 tablespoons ought to do it. Once it’s nice and hot, toss in the chopped onion and sauté for about 3-4 minutes, stirring occasionally until the onion becomes translucent.
2. Add the minced garlic and diced carrots to the pot. Cook for an additional 2-3 minutes, allowing those fragrant aromas to fill your kitchen!
3. Stir in the diced butternut squash, green lentils, cumin, smoked paprika, and thyme. Give everything a good stir to coat the squash and lentils with those lovely spices.
4. Pour in the vegetable broth, stir everything together, and bring to a gentle boil.
5. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils and squash are tender.
6. If you’d like a creamier texture, you can use an immersion blender to puree part of the soup. I like to blend just a little to keep some chunks for added texture, but you can choose how smooth or chunky you want it!
7. Season with salt and pepper to taste, then ladle into bowls and enjoy!
Dishing Out Some Tips for the Soup Lovers
– Feel free to add in veggies like spinach or kale for an extra nutrient boost!
– Spice lovers can throw in a pinch of red pepper flakes or a dash of hot sauce for a kick.
– Serve with a crusty slice of bread or a sprinkle of your favorite cheese on top for a hearty meal.
I can’t express how much joy this Butternut Squash and Green Lentil Soup brings to my kitchen. The warmth of the spices and the sweetness of the squash make it a delightful bowl of comfort! I encourage you to give it a shot—your taste buds will thank you! And please, come back and share how it turned out or if you added your own spin to the recipe. Happy cooking!
