Rich, creamy roasted squash and lentil soup infused with cumin, coriander, and warming spices.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Spices
06 - 1 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp chili flakes, optional
11 - Salt and black pepper to taste
→ Liquids and Oils
12 - 2 tbsp olive oil
13 - 5 cups vegetable broth
→ Finishing
14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish
# Directions:
01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
03 - Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 minutes until softened.
04 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Add rinsed lentils and stir to coat with spiced oil.
06 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
07 - Remove from heat. Use an immersion blender to blend soup until smooth, or leave slightly chunky if preferred.
08 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
09 - Ladle into bowls and garnish with chopped cilantro or parsley.
