Creamy Squash & Red Lentil Soup

• Overview

  This soup is so easy to make from ingredients stocked in your pantry! Red lentils are a wonderful way to increase the protein and heartiness of a classic pumpkin soup. The slightly sweet taste and grounding properties of seasonal squash are especially comforting on chillier Autumn evenings.

• Timing & Servings

  Preparation time: 55 mins

  Difficulty: Easy

  Servings: 6-8

• Ingredients

  • extra-virgin olive oil

  • 6 cups of seasonal squash of choice (buttercup, crown pumpkin, butternut)

  • 1 onion

  • 3 cloves of garlic

  • 1 tsp ground cumin

  • 1 tablespoon curry powder

  • 2 litres of vegetable or meat broth (homemade or store-bought)

  • 2 cups dry red lentils

  • salt & pepper, to taste

• Method

  • Dice squash into small cubes. Roughly chop onion and garlic.

  • Warm oil in a large pot over medium heat. Add the onion and garlic and light brown them, about 5 minutes.

  • Add the squash, spices, and saute with the onion for another 5 minutes more. Season to taste.

  • Reduce the heat to a medium-low, add the broth and bring to a boil.

  • Cover the pot, reduce heat to low, and cook for 35 minutes.

  • Add lentils and continue to cook for another 15 minutes, until lentils and squash are tender.

  • Let the soup cool slightly, then puree with a hand blender in the pot (or transfer it to a blender in batches). 

    Season to taste.

  • Serve & enjoy!