Winter squash soup with lentils is the perfect meal for a chilly day. This soup is a feast for the senses. It combines the nutty sweetness of winter squash with hearty lentils. Then add the herbs and seasonings and you’ve created a bowl packed with delicious nutrition in under one hour.
Serves 4-6
Ingredients
- 1 small acorn, kabocha or butternut squash (1 ½ - 2 lbs.)
- 1 large yellow or white onion
- 1 ½ cups yellow or red lentils
- 4 garlic cloves
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 2-3 teaspoons white wine vinegar
- 8 cups vegetable broth (or water)
- Salt and pepper to taste
- 2 cups chopped herbs including cilantro, dill, and chives or scallions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt and pepper. Cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Reduce heat to medium. Stir in cumin and red pepper flakes. Add the squash and garlic and season with salt and pepper.
- Stir occasionally until squash is very soft, about 15-20 minutes.
- Add lentils, water or broth and simmer for 30-35 minutes. Soup should become creamy with some chunks of soft squash.
- Add vinegar.
- Serve in bowls with chopped herb mix stirred gently into soup.
- Drizzle with olive oil. If desired, spoon in Greek yogurt or sour cream.
