Butternut Squash and Red Lentil Soup with Turmeric
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.
yogurt, chopped fresh cilantro, and/or toasted pine nutsfor garnish (optional)
In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes).
Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). This will help the spices toast and become more flavorful.
Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes).
Stir remaining 1 tablespoon butter into soup until melted. Taste and adjust seasoning if necessary.
Serve garnished with plain yogurt, chopped fresh cilantro, and/or toasted pine nuts, if desired.
Make it vegan: be sure to use vegetable stock and/or water, as well as olive oil instead of butter.
Storing leftovers: This soup reheats and freezes well- make ahead of time and store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.