prep time: 30 minutes
cooking time: 1 hour
yields: 6 servings
- 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)
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.