Spiced Lentil and Butternut Squash Soup

I’ve been on a bit of a soup bender lately, kids.  It’s the weather.  This fall has been cooler, greyer, and rainier than it usually is in D.C., and I find myself dreaming of homemade soups to take away the chill.  I came up with this one while watching the rain pour down outside my office window one afternoon a couple of weeks ago and let me tell you, it’s a keeper.  Packed with protein and fiber from the lentils, vitamins from the butternut squash, and heady flavors from a complement of Indian spices, it’s just the thing to warm you through and perk you up when the thermostat drops and the clouds roll in.

Spiced Lentil and Butternut Squash Soup

1 tablespoon olive oil
1/2 large white onion, diced
1 tablespoon Indian curry powder (plus additional to taste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
pinch nutmeg
1 small-medium butternut squash, peeled and cubed
1 cup red lentils
4 cups vegetable broth
1 cup water

  • In cast-iron Dutch oven over medium heat, warm olive oil until shimmering.  Add diced onion and cook until translucent.
  • Add spices and toss to coat onion pieces.  Cook until spices become fragrant.
  • Add butternut squash and lentils and toss to coat thoroughly with onion and spices.
  • Add vegetable broth and water and stir thoroughly.  Using a spatula, scrape browned bits from bottom of pot and stir to incorporate.  Bring mixture to a boil.
  • Reduce heat to medium and cook 30 minutes, or until squash and lentils are softened.  Working in batches, transfer to a high-speed blender and blend until smooth and velvety.  (Or use a stick blender, if yours isn’t dead like mine.  Boo.)  Return soup to pot and adjust seasonings to taste.  Keep warm over low heat until ready to serve.

Nota Baker: You can keep this soup in the fridge, but it will probably solidify.  It’s no big deal – just loosen it up with a few splashes of water while you reheat it over the stove, and stir vigorously to make sure the newly added water blends in.

Source: Covered In Flour

2 thoughts on “Spiced Lentil and Butternut Squash Soup

  1. Hi! How can I make this without a blender or a food processor? Is it possible? It looks so good and I really wanna try making it, but I don’t have any means to blend the ingredients 😛 I’m glad to hear that you had a great time in Britain!

    • Hey Joc! Without a blender or food processor you won’t be able to get the smooth texture, but that shouldn’t prevent you from making the soup. Do you have a potato masher? If you do, then follow the recipe up to the blending step and go to town with the potato masher. (If you have a really big fork, that would also do the trick – but it would take longer, be more difficult, and you’d run the risk of putting your hand into hot soup – ouch.) The texture with the potato masher will be chunkier, but it would still taste good. Red lentils cook into mush anyway, and the butternut squash will get soft enough to mash into a chunky puree. You could also try wilting some spinach into the soup! Or, I don’t know how your kitchen is equipped, but if you have an old-school food mill you could also run it through that. None of these methods will get the pureed texture, but it will still be a tasty chunky soup. Hope that helps!

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