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Red Lentils and squash soup
Red Lentils and squash soup

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The ingredients needed to make Red Lentils and squash soup:
  1. Get 3 cups cubed butternut sqaush
  2. Take 4 parsnips cubed
  3. Use 1 large onion chopped
  4. Provide 1 carrot chopped
  5. Prepare 4 cups chicken stock low sodium
  6. Take 2 cups red lentils
  7. Take to taste salt and pepper
  8. Prepare 1 tbsp. cumin ( optional)
  9. You need 2 tbsp. olive oil
Steps 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.

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. 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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