Amazing Butternut Squash Red Lentil Soup
Fall is here and that means it’s time for some yummy comfort style dishes! Recipes using pumpkin and squash are amazing this time of year. This soup is not only super healthy, but it is hearty and you can serve it for dinner with a nice salad on the side. My picky 2 year old actually loves it and my 11 month old who basically loves everything also gobbles this up. It has enough flavor in it that you don’t need any soup mixes or junk like that added in. Just some good ol’ veggies and lentils. Delicious!
Oh and did I mention that it also has a “super spice?” Yup, Turmeric is actually really good for you. Studies have shown that it can help prevent/reduce the risk of Alzheimer’s disease, cancer, heart attacks, strokes, colds, flu, indigestion, and assist in weight loss. Sounds pretty good to me! And even if it wasn’t for any of these reasons, it makes this soup taste pretty darn good.
Butternut Squash Red Lentil Soup
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tsp olive oil
1 cup dry red lentils
2 medium butternut squash
6-8 cups water
A pinch of each: dried oregano, black pepper, salt (two pinches), garlic powder, onion powder, turmeric. {Note: do not use your fingers to actually put in a “pinch“ of turmeric or it will leave your hand and anything you touch yellow. My kids kept asking why I colored on my face 🙂 Lesson learned! }
Cut the butternut squash in half. Scoop out seeds, pierce with knife and bake in the oven uncovered till the middle is soft. Should take about 30 minutes. Scoop out and smash a bit, not puree, but not big chunks. OR you could just cut of the squash and add it to the soup with the lentils at the beginning (no pre-baking) but I like it better with the squash blended and it is much easier than peeling and cutting up.
Heat oil in a large soup pot and saute the onion, carrots and garlic about 5 minutes till onions are soft. Add lentils and 6 cups of water. Bring to a boil. Then add the mashed butternut squash and seasonings. Stir and let simmer 30 minutes.
The soup may get very thick so you might want to add a cup or two more of water and stir again. If you like it thick, keep as is.
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| Before Baking |
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| After baking |
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| After being mashed up |
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| Baby Enjoying! |
Can't wait to try this! BTW the baby is adorable!
I like the simplicity of the flavors in this soup. I'm not quite sure how this will fit into our eating plan, but I am definitely considering making it – it seems like it would be a great lunch on a chilly day.
Sounds good! Can't wait to make it. This is the season for yummy soups. I am making my baked version of the blackened chicken again, by the way. To quote my husband- "it was freakin awesome".
I'm so glad you liked the chicken! I actually also make a baked version of it and plan to do a separate post on it. It's super easy and delicious.
I want some!
I want to make this already! Just made 5 pans of blackened chicken, but maybe I will have koach later today…. I actually have all the ingredients in my house.
Wow!! I hope you try it, it's so good. I also have a shortened version of the blackened chicken that i like as well and i'll try to post it another time. Thanks for trying my recipes!
First real chilly autumn day. Perfect day to have this soup simmering. It is amazing!
I seriously can't wait to make this again. Have to pick up a squash. I think I might use vegetable broth next time to make it richer, but I loved it. I am playing around with the idea of making it in a crockpot to have for seudat shlishit, when it gets colder out.
was a huge hit with my mother and sister too, i'd like to add.
This was delicious! I made it with sweet potatoes because i didnt have pumpkin and it was amazing! Even my baby who does not like to eat enjoyed it!! I will DEFINITELY be making this again!!!