Red Lentils and squash soup
Red Lentils and squash soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red lentils and squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one. Looking for outsize flavor from inexpensive, nutritious ingredients?

Red Lentils and squash soup is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Red Lentils and squash soup is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have red lentils and squash soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red Lentils and squash soup:
  1. Make ready 3 cups cubed butternut sqaush
  2. Get 4 parsnips cubed
  3. Make ready 1 large onion chopped
  4. Make ready 1 carrot chopped
  5. Prepare 4 cups chicken stock low sodium
  6. Take 2 cups red lentils
  7. Prepare to taste salt and pepper
  8. Get 1 tbsp. cumin ( optional)
  9. Prepare 2 tbsp. olive oil

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow. Pour in the red lentils and vegetable broth and stir together.

Steps to make Red Lentils and squash soup:
  1. Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
  2. Add chicken stock and simmer for 30 minutes.
  3. Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
  4. In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
  5. Thick and creamy.

A drizzle of cilantro oil heightens the wow. Pour in the red lentils and vegetable broth and stir together. Add the hot soup to a blender and purée until smooth. If your blender won't hold all of the soup, blend it in batches. Butternut squash and red lentils velvet soup is a sweet and healthy delicious soup.

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