Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, red lentils and squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious! Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main course.

Red Lentils and squash soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Red Lentils and squash soup is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red lentils and squash soup using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red Lentils and squash soup:

1. Get 3 cups cubed butternut sqaush
2. Get 4 parsnips cubed
3. Take 1 large onion chopped
4. Get 1 carrot chopped
5. Get 4 cups chicken stock low sodium
6. Take 2 cups red lentils
7. Prepare to taste salt and pepper
8. Make ready 1 tbsp. cumin ( optional)
9. Make ready 2 tbsp. olive oil

This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy. Butternut squash and lentil soup is a simple light meal or a first course.

Instructions to make Red Lentils and squash soup:

1. Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
2. Add chicken stock and simmer for 30 minutes.
3. Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
4. In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
5. Thick and creamy.

A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! Turn up heat, add salt to taste and bring to a boil. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. Turmeric adds a warm, peppery flavor as well as immune-boosting properties.

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