Red Lentil Squash SoupCourse: Lunch, Dinner, SoupCuisine: AmericanDifficulty: Easy
I 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.
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
- 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.