Red Lentils and squash soup
Red Lentils and squash soup

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, red lentils and squash soup. One of my favorites food recipes. For mine, I will 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 meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Red Lentils and squash soup is something that I have loved my whole 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. Looking for outsize flavor from inexpensive, nutritious ingredients?

To begin with this recipe, we have to 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. Get 3 cups cubed butternut sqaush
  2. Make ready 4 parsnips cubed
  3. Make ready 1 large onion chopped
  4. Get 1 carrot chopped
  5. Make ready 4 cups chicken stock low sodium
  6. Prepare 2 cups red lentils
  7. Take to taste salt and pepper
  8. Make ready 1 tbsp. cumin ( optional)
  9. Prepare 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 is going to wrap it up with this special food red lentils and squash soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!