Creamy roasted squash and red lentils simmered with cumin, coriander, and warming spices in a healing vegetable broth.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and chopped
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Broth & Liquids
06 - 4 cups vegetable broth
07 - 1 cup water
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/4 tsp ground cinnamon
12 - 1/4 tsp smoked paprika
13 - Salt and black pepper, to taste
→ Finishing
14 - 2 tbsp olive oil
15 - Juice of 1/2 lemon
16 - Fresh cilantro or parsley, chopped (optional)
# Directions:
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 on the baking sheet and roast for 25-30 minutes until golden and tender.
02 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add garlic and cook 1 minute more.
03 - Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.
04 - Add roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils are soft.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth. Stir in lemon juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley if desired.
