Red Lentil Squash Soup
Course: Lunch, Dinner, SoupCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
1
hourI love this soup. I have made it many times. I like to use butternut squash and sweet potatoes rather than just one or the other. I like it spicy so I double the seasoning but the recipe is with the non doubled amount. This is warming and perfect for a cold winter’s day lunch.
Ingredients
1 pound butternut squash, I buy it already cut up about 3 cups
2 large yams or sweet potatoes, peeled and cut in 1 inch chunks
1/4 cup olive oil
2 teaspoons chili powder
1 1/4 teaspoon salt
1/2 fresh ground pepper
2 shallots sliced thinly
3 garlic gloves in their skins
5 cups chicken broth
1 cup dried red lentils, picked over and rinsed
Directions
- Preheat oven to 425. Prep the yams or sweet potatoes and add to a bowl with the already cut up butternut squash. Toss with 1 Tablespoon olive oil, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 cup pepper all together on a rimmed baking sheet. Add the 3 garlic gloves to the corner of the pan, drizzle with a little olive oil. Bake for 12 minutes, remove the garlic and continue to bake for another 18-20 minutes.
- Remove the garlic from the oven and remove the skins and chop as much as you can. In a large dutch oven, heat 2 Tablespoons olive oil and sauté the shallots and the garlic. Cook until lightly browned, then add the lentils and 1 1/2 teaspoons chili powder and toast for about 40 seconds. Stir in the broth, 1/2 teaspoon salt, and remaining 1/4 teaspoon fresh ground pepper. Bring to a boil and reduce heat to low. Cover and simmer until lentils are soft about 15-20 minutes.
- Stir in the squash to the lentil mixture. Blend with an immersion blender. Add more broth if needed. Once blended, season to taste with more salt, pepper and chili powder.
Leave a Reply