Butternut Squash and Green Lentil Soup

Oh, how I adore this Butternut Squash and Green Lentil Soup! There’s something incredibly comforting about a warm bowl of soup, especially when it’s made with love and a bit of flair. This recipe holds a special place in my heart because it reminds me of chilly autumn evenings spent huddled in the kitchen, experimenting with flavors that warm you from the inside out. Not to mention, it has become my go-to recipe when I want something healthy yet hearty, perfect for those cozy nights or when I have guests over.

It’s not just me who loves this soup! I remember one winter, my friends came over for dinner, and I served this soup with some crusty bread. They were raving about it and promptly asked for the recipe. You know it’s a winner when your friends are begging for seconds (and thirds)! So, let’s dive into what makes this soup so special and how you can whip it up in no time.

What’s in Butternut Squash and Green Lentil Soup?

• 1 medium butternut squash (about 700g), peeled and diced: The star of our show! This squash brings a sweet and nutty flavor that’s perfect for soups.
• 1 cup green lentils, rinsed: A fantastic source of protein, they’ll make this soup filling and nutritious.
• 1 medium onion, diced: Because what’s a soup without a good base? It adds depth and sweetness.
• 2 carrots, diced: These add color and a hint of sweetness; plus, they’re like a secret ingredient for texture!
• 2 celery stalks, diced: Bringing that classic soup flavor, celery is essential for a well-rounded taste.
• 2 cloves garlic, minced: Garlic, oh sweet garlic! You can never have too much—it’s the life of the party.
• 6 cups vegetable broth: This is where all the magic happens! I always prefer a low-sodium variety unless you like it a bit saltier.
• 1 tsp ground cumin: Warm and earthy, cumin complements the sweetness of squash beautifully.
• 1 tsp ground coriander: Brightens the flavor while adding a citrusy note.
• 1 tsp smoked paprika: Ah, the smokiness! It adds depth and a warm hue to the soup.
• 1/2 tsp red pepper flakes (optional for heat): If you like it spicy, this is your ticket! Just a pinch goes a long way.
• Salt and black pepper, to taste: Always taste as you go—seasoning is everything!
• 2 cups kale, chopped (or spinach): For that nutrient boost and a lovely green color.
• 1 tbsp olive oil: For sautéing; I always go for extra virgin—better flavor!
• Juice of 1 lemon: Adds a fresh brightness to balance the flavors.
• Plain yogurt or sour cream, for serving (optional): Oh, the creaminess! It’s totally optional but delightful.
• Fresh parsley or cilantro, chopped for garnish: Because pretty food is happy food!
• Lemon wedges, for serving: A sprinkle of lemon juice when serving takes things to another level!

Is Butternut Squash and Green Lentil Soup Good for You?

You better believe it! This Butternut Squash and Green Lentil Soup is not just delicious; it’s packed with health benefits! Let’s break it down:

• Butternut Squash: Rich in vitamins A and C, plus fiber to keep things running smoothly. This vibrant veggie is a powerhouse of antioxidants.
• Green Lentils: A fantastic source of protein, they’re also loaded with iron and folate, great for energy and essential for overall health.
• Kale: A nutrient-dense leafy green that adds calcium, vitamins C and K, and fiber.
• Olive Oil: A healthier fat choice packed with heart-healthy monounsaturated fats.
• While it’s a healthy delight, keep in mind that red pepper flakes may not be for everyone, especially if you’re sensitive to spice!

Ingredients List

• 1 medium butternut squash (about 700g), peeled and diced
• 1 cup green lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 cups kale, chopped (or spinach)
• 1 tbsp olive oil
• Juice of 1 lemon
• Plain yogurt or sour cream, for serving (optional)
• Fresh parsley or cilantro, chopped for garnish
• Lemon wedges, for serving

How to Make Butternut Squash and Green Lentil Soup?

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
2. Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes, until fragrant.
3. Add the diced butternut squash and rinsed green lentils to the pot, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils and squash are tender.
5. Once cooked, stir in the chopped kale and lemon juice. Cook for an additional 5 minutes until the kale is wilted.
6. Taste your masterpiece and season with salt and black pepper as needed.
7. Serve hot, topped with a dollop of plain yogurt or sour cream, fresh herbs, and additional red pepper flakes if desired. Don’t forget those lemon wedges for a zesty hit!

Soup-er Tips for Your Butternut Squash and Green Lentil Soup

• This soup is hearty and can be stored in the refrigerator for up to three days. It also freezes beautifully; you can have delicious soup ready to go anytime!
• Feel free to adjust the spice level based on your preference—don’t be shy! If you’re not into heat, leave the red pepper flakes out.
• This soup is fabulous on its own, but you can elevate it by pairing it with some freshly baked crusty bread or a side salad.
• Try adding other veggies like sweet potatoes or zucchini for some variation. The soup is flexible!

So there you have it! I genuinely hope you give this Butternut Squash and Green Lentil Soup a whirl. It’s warm, filling, and feels like a big hug in a bowl. If you try it out, share your experiences or tweaks you made in the comments below. Happy cooking!