Butternut squash lentil soup

Peel, take out the seeds and guts of the squash and cut into small chunks. Dice the onion, peel and dice the potato, peel the garlic.

Place a Dutch oven on medium to high heat. Add in olive oil, the onion, garlic, squash, potato and sauté for about 8 to 10 minutes stirring occasionally.

Next add in the rinsed lentils, the water (or chicken, vegetable broth) give it a quick stir. Place the sprigs of thyme and rosemary on top, cover the pot and cook for about 25 minutes until the squash and potatoes are cooked, tender and soft.

Remove the stems from the thyme and rosemary. Season with chicken bouillon, curry powder, turmeric.

Take the immersion blender and blend until smooth. Lastly season with salt and pepper cover the pot again and simmer on low for about 10 minutes.

Serve with some crispy bread, top with parsley, Aleppo pepper, if you don’t have Aleppo pepper, you can use chili flakes. Squeeze some lemon juice on top and enjoy.

Equipment Needed

Spice Level:

Dietary