Red Lentil Butternut Squash Soup

Red Lentil Butternut Squash Soup

from connoisseurusveg.com
45 min
6 servings

This red lentil butternut squash soup is rich, creamy, and full of flavor! It's a little bit sweet, lightly spiced, and oh-so-satisfying! Serve with optional curry croutons for a scrumptious bowl of soup that's hearty enough for a meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 3 cups diced butternut squash ((Note 1))
  • 1 cup split red lentils
  • 1 cup full fat coconut milk, (plus more for serving, if desired)
  • Salt and pepper, (to taste)
  • 2 tablespoons fresh cilantro, (chopped (optional))
  • 3 cups bread cubes
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper, (to taste)

Directions

  1. 1

    Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent.

  2. 2

    Preheat the oven to 400°.

  3. 3

    Ladle the soup into bowls. Optionally top each bowl with a drizzle of coconut milk and a sprinkle of fresh cilantro, then with croutons. Serve.

Red Lentil Butternut Squash Soup Recipe | Only Recipes