Rich, creamy roasted squash and lentil soup spiced with cumin, coriander, and turmeric.
# 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, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Spices
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and black pepper, to taste
→ Liquids and Oils
12 - 2 tablespoons olive oil
13 - 5 cups vegetable broth
→ Finishing
14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish
# Steps:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
02 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
03 - Add garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add rinsed lentils and stir to coat with spiced oil.
05 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft.
06 - Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with chopped cilantro or parsley.
