Butternut Squash Lentil Soup
Butternut squash and red lentils simmer with cumin in broth, then blend into a creamy coconut milk soup ready in about 40 minutes.
Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Stovetop
Ingredients
- 4 cups butternut squash
- 1 cup red lentils
- 5 cups vegetable broth
- 1 medium yellow onion
- 1 teaspoon ground cumin
- 0.5 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the cumin and cook for 30 seconds. (about 6 min) — Medium heat
- Add the butternut squash, red lentils, broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until the squash and lentils are very soft. (about 25 min) — Gentle simmer
- Blend the soup with an immersion blender until partly smooth or completely smooth, as preferred. Stir in the coconut milk and warm over low heat for 2 minutes; do not boil. Adjust seasoning and serve hot. (about 2 min) — Low heat