A healthy and delicious fall soup that is so easy to cozy up with when it tastes this good! It’s gluten-free with no dairy, only to garnish if you prefer. A perfect weekday soup that is so satisfying.
I don’t know if I have said it enough, but I just love a fall cozy soup! The beauty of making a squash soup is the rich creamy texture you get and when you add lentils the texture becomes thicker if that’s possible…and believe me it’s possible!
This lentil and squash soup recipe is easy to make with a lovely aroma of warm spices and it’s such a healthy soup! Turmeric is known for it’s anti-inflammatory properties that helps with anxiety, muscle soreness and arthritis to name a few. Whenever possible I like to add turmeric to my cooking for those reasons.
INTERESTING FACTS...
Butternut squash is as we know it as a vegetable but it is technically a fruit. It is packed with lots of vitamins, fiber, minerals and antioxidants! It is low in calories and high in Vitamin A, beta carotene which is essential for eye and bone health and our immune function. This rich fruit lowers the risk of heart disease and certain cancers. The benefits of eating this amazing fruit is worth every bite! Not only is it healthy for us but is sooo delicious when made into soups, stews, stir fries, roasted and the list goes on. Enjoy and reap the benefits this time of the year when they are in abundance!
INGREDIENTS AND TIPS
- Extra virgin olive oil or butter
- Onion
- Garlic
- Spices: cumin, coriander and turmeric adds a lovely blend of warm spices with slight heat from the turmeric
- Butternut Squash is my favourite squash to use for soups and other options is kabocha squash which is a Japanese squash, pumpkin squash or butternut squash
- Vegetable broth
- Dry red lentils or canned lentils can be substituted for dry lentils
- Himalayan salt and pepper
- Toppings/Garnishes: Greek yogurt or vegan yogurt, parsley, fresh thyme and chopped roasted almonds
HOW TO MAKE THIS HEALTHY AND DELICIOUS SOUP
In a large cast iron pot or stock pot, add olive oil over medium heat, then add onion and sauté for about 3 minutes until it starts to soften, add celery and after 2 minutes, add garlic and sauté for another minute. Combine cumin, coriander and turmeric with the onions, celery and garlic.
Add in squash, vegetable broth, lentils, salt and pepper. Bring to boil, then reduce to heat and simmer for 25 minutes until squash is tender and lentils are cooked.
Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, wait until the soup is slightly cooled. It will take about 3-4 batches if using a blender. If too thick, add a little more vegetable broth.
WAYS TO ADD SQUASH INTO YOUR DIET
- roasted butternut squash salads
- substitute potatoes for squash
- hearty stews
- vegan soups with coconut milk
- make a sauce for pasta dishes such as Creamy Butternut Squash and Spinach Pasta
- risotto
- vegetarian chili
- curry dishes
- roasted or caramelize squash in quiches or omeletes
- purred butternut squash in baking goods such as muffins, scones, or breads
- stuffed butternut squash with grains, gluten-free grains, veggies and cheeses
Ladle into soup bowls, add toppings with Greek yogurt or vegan yogurt, chopped parsley, thyme and chopped roasted almonds.
STORING
Refrigerate leftovers in an air-tight container for up to 4 days. Freeze soup in freezer safe containers or zip lock bags for up 5 months.
TRY THESE DELICIOUS SQUASH SOUPS
Butternut Squash Lentil Soup with Turmeric
Equipment
- cast iron pot or stock pot
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 garlic, minced
- 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 small butternut squash, peeled and 1" cubed (approx. 4½-5 cups)
- 5 cups vegetable broth
- 1 cup red lentils, rinsed
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
Garnish/Toppings:
- Greek yogurt
- parsley
- fresh thyme
- chopped roasted almonds
Instructions
- In a large cast iron pot or stock pot, add olive oil over medium heat, add onion and sauté for about 3 minutes until onions start to soften, add celery and after 2 minutes, add garlic and sauté for another minute to release the aroma.
- Combine cumin, coriander and turmeric with the onions, celery and garlic. Then stir in squash and add vegetable broth, lentils, salt and pepper. Bring to boil, then reduce to heat and simmer for 25 minutes until squash is tender and lentils are cooked.
- Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, wait until the soup is slightly cooled. It will take about 3-4 batches if using a blender. If too thick, add a little more vegetable broth.
- Ladle into soup bowls, add toppings with Greek yogurt, chopped parsley, thyme and roasted almonds.
