Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, red lentils and squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Red Lentils and squash soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Red Lentils and squash soup is something that I’ve loved my entire life. They’re 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 particular recipe, we must 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 it.
The ingredients needed to make Red Lentils and squash soup:
- Make ready 3 cups cubed butternut sqaush
- Prepare 4 parsnips cubed
- Prepare 1 large onion chopped
- Get 1 carrot chopped
- Prepare 4 cups chicken stock low sodium
- Prepare 2 cups red lentils
- Get to taste salt and pepper
- Prepare 1 tbsp. cumin ( optional)
- Make ready 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 thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow. Pour in the red lentils and vegetable broth and stir together.
Instructions to make Red Lentils and squash soup:
- Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
- Add chicken stock and simmer for 30 minutes.
- 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.
- In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
- 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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