Chunky Butternut Squash and Lentil Soup
Cozy Up with Chunky Butternut Squash and Lentil Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. This Chunky Butternut Squash and Lentil Soup is packed with flavour, incredibly nourishing, and surprisingly easy to make. It’s a perfect weeknight dinner, a satisfying lunch, or a delightful starter for a cozy gathering.
This recipe beautifully blends the sweetness of butternut squash with the earthy goodness of red lentils, all infused with aromatic Indian spices. The chunky texture adds a delightful heartiness, making it a truly satisfying meal. We’ve designed this recipe to be both flavourful and accessible, even for those new to Indian-inspired cooking.
What makes this soup special?
- Nutrient-Rich: Butternut squash is a fantastic source of Vitamin A and fiber, while lentils provide plant-based protein and iron.
- Warmly Spiced: The cumin, coriander, and turmeric create a beautiful aromatic profile that complements the sweetness of the squash.
- Chunky & Satisfying: Unlike smooth purees, this soup retains a lovely texture that makes each bite more enjoyable.
- Easy to Make: With a relatively short prep time and simple instructions, this soup is perfect for busy weeknights.
Tips for the Best Soup:
- Spice Level: Adjust the amount of turmeric and cumin to your preference. If you like a little heat, add a pinch of chili powder.
- Lentil Choice: Red lentils cook quickly and break down slightly, creating a lovely creamy texture. Green or brown lentils can be used, but will require a longer cooking time.
- Squash Selection: Choose a butternut squash that feels heavy for its size, indicating it’s ripe and full of flavour.
- Garnish Power: Don’t skip the yogurt and coriander garnish! They add a lovely coolness and freshness that balances the warmth of the spices.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavours meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: It can be! Simply omit the yogurt garnish or substitute it with a plant-based yogurt alternative.
Q: Can I use a different type of squash?
A: While butternut squash is ideal, you could experiment with other winter squashes like acorn or kabocha. Keep in mind that cooking times may vary.
Q: I don’t have fresh ginger, can I use ground ginger?
A: Yes, you can use about 1 teaspoon of ground ginger in place of the fresh ginger. However, fresh ginger provides a brighter, more vibrant flavour.
Enjoy this heartwarming and flavourful Chunky Butternut Squash and Lentil Soup – a perfect way to nourish your body and soul!
Chunky Butternut Squash and Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 40 grams ginger roughly chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 100 grams red lentils
- 400 grams chopped tomatoes
- 1 liter vegetable stock
- 400 grams butternut squash peeled and cubed
- to taste salt and pepper
- to garnish yogurt
- to garnish chopped coriander
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook until softened, about 5-7 minutes.
- Add the ginger and garlic and cook for another minute.
- Add the cumin, coriander, and turmeric and cook for 30 seconds, until fragrant.
- Add the lentils, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the butternut squash and simmer for another 30 minutes, or until the squash is tender.
- Season with salt and pepper to taste.
- Serve hot, drizzled with yogurt and garnished with chopped coriander.
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