Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, red lentils and squash soup. One of my favorites food recipes. For mine, I am going to make it a little 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 current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Red Lentils and squash soup is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 3 cups cubed butternut sqaush
2. Get 4 parsnips cubed
3. Prepare 1 large onion chopped
4. Make ready 1 carrot chopped
5. Take 4 cups chicken stock low sodium
6. Prepare 2 cups red lentils
7. Get to taste salt and pepper
8. Take 1 tbsp. cumin ( optional)
9. Get 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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