Red Lentils and squash soup
Red Lentils and squash soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, red lentils and squash soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Red Lentils and squash soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Red Lentils and squash soup is something that I’ve loved my entire life. They are nice and they look fantastic.

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?

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

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

Add the remaining garlic and ginger and the butternut. Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Turn up heat, add salt to taste and bring to a boil. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice.

Instructions 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.

Turn up heat, add salt to taste and bring to a boil. 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. Add the hot soup to a blender and purée until smooth.

So that’s going to wrap it up for this special food red lentils and squash soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!