Red Lentils and squash soup
Red Lentils and squash soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, red lentils and squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Lentils and squash soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Red Lentils and squash soup is something that I’ve loved my entire life.

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. Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients!

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

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

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. This wonderful creamy red lentil squash soup is a family favorite that I like to make on a cold winter night! The spices (coriander, cumin cinnamon & turmeric…Yum!)blend beautifully with the sweet flavor of the butternut squash and the red lentils.

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.

This wonderful creamy red lentil squash soup is a family favorite that I like to make on a cold winter night! The spices (coriander, cumin cinnamon & turmeric…Yum!)blend beautifully with the sweet flavor of the butternut squash and the red lentils. Scoop out the squash and dice. Use an immersion blender to puree the soup directly in the pot until very smooth. After some quick prep, your slow cooker will do the rest of the work.

So that is going to wrap it up for this special food red lentils and squash soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!