Roasted Butternut Squash and Red Lentil Soup Recipe

prep time: 30 minutes
cooking time: 1 hour
yields: 6 servings

Ingredients:

• 2 pounds butternut squash, peeled and chopped into cubes
• 3/4 cup red lentils
• 1 large onion, chopped
• 4 garlic cloves
• 1 carrot, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 celery stalk, chopped
• 6 cups chicken or vegetable broth
• 1 teaspoon fresh thyme, minced
• 3 tablespoons olive oil
• 1 teaspoon allspice
• salt & pepper to taste
• roasted pumpkin seeds (optional for garnish)

Preparation:

Step 1: Preheat oven to 350 degrees. Toss chopped butternut squash in roasting dish with 1 1/2 tablespoons olive oil, thyme, garlic cloves, fresh cracked salt and pepper. Roast for 30 - 40 minutes, or until soft.

Step 2: Heat the remaining of the olive oil (1 1/2 tablespoons) in a large pot. Waiting 3 to 5 minutes before adding the each ingredient, slowly add chopped onion, carrot, parsnip, and celery.

Step 3: Add red lentils and broth to the pot; bring to a boil. Reduce heat and simmer.

Step 4: Once the squash is ready, add it to soup and remove soup from heat immediately. Cool slightly.

Step 5: Puree soup in batches with a regular blender, or with an immersion blender.

Step 6: Pour blended soup back into pot under low heat to warm it. Season with allspice and sal and pepper, to taste.

Step 7: Ladle soup into bowls. Garnish with thyme, roasted pumpkin seeds, a dollop of yogurt (or sour cream), and fresh cracked pepper. Enjoy!

Want more Fall Recipes?

• Pumpkin-Spiced Latte Recipe
• Scalloped Apples Recipe
• Pancetta Pea Risotto Recipe
• Fall Corn Chowder Recipe
• Fall Ginger-Lemon Cookies Recipe

Karen Biton-Cohen blogs at K. abc Food & Photography.