Velvety soup with roasted butternut squash, red lentils, carrots, and warming spices. Vegan and gluten-free comfort.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup water
08 - 2 tablespoons olive oil
→ Spices and Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cinnamon
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Garnish
15 - Fresh cilantro or parsley, chopped
16 - Coconut cream or plant-based yogurt
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened.
03 - Add minced garlic, cumin, coriander, paprika, cinnamon, and cayenne pepper if using. Sauté for 1 minute until fragrant.
04 - Stir in roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils and vegetables are very soft.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Return soup to low heat and adjust seasoning with salt and pepper to taste. If too thick, add additional water or broth as needed.
07 - Ladle into bowls and garnish with fresh cilantro or parsley and a swirl of coconut cream or plant-based yogurt if desired.
