Velvety smooth soup with roasted squash and red lentils, seasoned with cumin, coriander, and warming spices. Ready in one hour.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup water
08 - 2 tablespoons olive oil
→ Spices and Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cinnamon
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Garnish
15 - Fresh cilantro or parsley, chopped
16 - Coconut cream or plant-based yogurt swirl, optional
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast for 25 to 30 minutes until golden and tender.
03 - While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and carrots; sauté for 5 to 7 minutes until softened.
04 - Add minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper if using. Sauté for 1 minute until fragrant.
05 - Stir in roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes until lentils and vegetables are very soft.
06 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a countertop blender.
07 - Return soup to low heat. Adjust seasoning with salt and pepper to taste. If too thick, add more water or broth as needed.
08 - Ladle into bowls and garnish with fresh cilantro or parsley and a swirl of coconut cream or yogurt if desired.
