butternut squash soup
ingredients
- for the soup:
- •2 pounds butternut squash, peeled, seeded, and cubed
- •1 tablespoon olive oil or butter
- •1 medium onion, chopped
- •2–3 garlic cloves, minced
- •1 cup mixed organic vegetables (e.g., carrots, corn, green beans)
- •2 cups vegetable broth (or chicken broth)
- •1 cup water (or more broth for desired consistency)
- •1/2 cup red lentils, rinsed
- •1/2 cup coconut milk or heavy cream (optional)
- for seasoning:
- •1/2 teaspoon ground cumin
- •salt and pepper, to taste
- •1/4 teaspoon ground cinnamon or nutmeg
- •1/4 teaspoon chili powder or curry powder
instructions
preheat the oven to 400°f (200°c). toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. spread on a baking sheet. roast for 25–30 minutes, flipping halfway through, until lightly caramelized. pour in a large pot, heat 1 tablespoon of olive oil or butter over medium heat. the chopped onion and minced garlic, cooking until softened, about 5–7 minutes. pour in the mixed vegetables and cook for another 2–3 minutes. pour in the vegetable broth, water, and red lentils. bring to a boil, then reduce heat to a simmer. cover and simmer for 20–25 minutes, stirring occasionally, until the squash and lentils are tender. remove the pot from heat and allow it to cool slightly. use an immersion blender to blend the soup until smooth. for a thinner consistency, add more broth or water as needed. stir in the coconut milk or heavy cream, if using. with cumin, cinnamon or nutmeg, chili powder or curry powder, salt, and pepper. adjust spices to taste.