Add some protein to your butternut squash soup…you might like this version more than the veggie-only version.
How many years have you been making the same butternut squash soup? Forever? It’s simple, everyone likes it, and if you’re buying precut butternut squash (is that the vegetable that virtually everyone buys precut?) it’s really quick to prep, depending on your go-to recipe.
But, admit it–the standard butternut squash soup can get a little boring.
I used the Vitamix to get the soup super creamy, but an immersion blender is just fine too.
This is my favorite way to change it up. It adds a little bit of Middle Eastern flair to the soup and a lot of protein too (so it’s actually a complete, creamy meal).
Bonus: This soup doubles as a gorgeous puree to serve under fish, like in this recipe (swap out the sweet potato puree for it).
Creamy Butternut & Lentil Soup
Ingredients
- 2 Tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 3 carrots, peeled and diced
- 20-26 oz chopped butternut squash
- ½ cup red lentils
- 6 cups water
- 1 tsp salt, or to taste
- ½ tsp cumin
Instructions
- In a saucepan or soup pot, heat oil. Add onion and garlic and saute until soft, 5-7 minutes. Add carrots and butternut squash and cook 2-3 minutes.
- Add lentils and water and bring to a boil. Lower heat and simmer for 20-30 minutes, until vegetables are super tender and almost disintegrated on their own. Watch the pot as lentils will drink up a lot of water. Blend using a blender or immersion blender. Season with salt and cumin.
1/2 cup lentils is twice – ?
and this shows after the cumin – /li> – typo?
Yes, thank you! Updated.
Delicious!!
Sounds delicious! You could also swap out the lentils for the chickpeas.
Sounds yum and so perfect for the season! But I just want to know where those dishes are from
They are very old, from Crate & Barrel.
nothing to do with the recipe… I love the dishes, where are they from? can you post a link please
They are very old, from Crate & Barrel.
Made this soup and it is delicious! Love the red lentils to bulk it up. I skipped the cumin bc I’m not a fan.
No salt?
Made the soup. Was absolutely delicious! I put 1/4t cumin to be more mild. Was a great hit and everyone loved it!
I don’t buy precut butternut squash, but I have one medium-to-large butternut squash in the house. How much of that should go in this recipe?
The whole squash. You can soften it in the oven to make it easier to peel/cut.
How could I adapt for instant pot?
This is soup is beyond!
How many calories is 1 cup of soup?