Butternut Squash and Lentil Soup

Butternut Squash Soup

As fall's crisp air settles in, there's no better way to embrace the season than with a bowl of Butternut Squash Soup. Roasted butternut squash, sautéed onions, and aromatic spices come together to create a comforting, golden-hued masterpiece. With each spoonful, savor the sweet, earthy flavors that define autumn's culinary charm. Warm your heart and home with this easy-to-make, soul-soothing soup.

Author

Palouse Brand

Prep Time

10 minutes

Cook Time

45 minutes

Servings

12

Category

Soup

Ingredients

• 1 butternut squash
• 1 onion
• 4 carrots
• 2 tbs olive oil
• 1 tbs minced garlic
• 2 tsp minced ginger
• 4 cups chicken broth
• 1 cup dry golden lentils
• 1 can coconut milk
• chives to garnish
• 1 ½ cups cooked brown lentils
• 1 tbs. olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt

Directions

1. Peel, and chop vegetables into quarter size pieces.
2. Heat olive oil in a large soup pot, saute vegetables for 10 minutes.
3. Add ginger and garlic and continuing sautéing for another 5 minutes.
4. Add broth and lentils.
5. Simmer until done, about 20 minutes. You should be able to easily stick a fork through each piece of carrot or squash.
6. Puree soup in blender.
7. Return to stove and add coconut milk. Serve with chives and crunchy lentils.
8. Preheat oven to 300 degrees.
9. Pat cooked lentils dry using a towel. In a large bowl combine all ingredients.
10. Spread lentils evenly on baking tray. Bake for 30-40 minutes. Stirring every 10.