Perfect for the holidays and beyond, this luscious soup is heavenly!! Even my picky eaters eat this soup without much fuss.
It is a healthy, hearty, and soul-satisfying soup that will satisfy your hunger and warm you up from head to toe on a cold winter night! On top of it, the soupy goodness is a low-sugar and low-fat fare while being dairy-free, vegan, protein-packed, nut-free, egg-free, and gluten-free. Now, what more can I ask in a bowl of soup? This roasted butternut squash and lentil soup is amazingly delicious for something so simple.
Super easy to make Comes together with minimal ingredients Packed with anti-inflammatory ingredients Full of flavor, warmth, and goodness Loaded with hearty veggies Smooth and Velvety It is an excellent winter warmer!
In short, this Roasted Butternut Squash and Lentil soup has clean, simple whole food ingredients married to create a flavor explosion.
Red Lentils — Lentils add creaminess to the squash and lentil soup. You can use hulled red lentils that cook easier than other lentils. They break down much easier, giving them a thick, creamy, and hearty texture while providing a better color. Butternut Squash — The nutty and sweet butternut squash is the building block of the soup. Brightly colored and sweet, it is an excellent source of omega 3, vitamins, and beta-carotene. Besides, it is low in saturated fat and cholesterol. Store-cut butternut squash works perfectly for this recipe. Even frozen butternut squash will work, though baking time may vary. Celery — Soups usually have an aromatic vegetable base, giving them essential flavor and texture. Celery plays a significant role in it. Apart from being nutritious, it also gives the much-needed crunchy texture. The natural saltiness and slight bitterness from celery also lend the squash and lentil soup a depth of savory flavor that no other vegetable can provide Bay leaves — Packed with vitamins and nutrients, bay leaves are usually incorporated in soup since they lend an aromatic taste and fragrance to the soup, which amps its flavor profile. The more they simmer, the more the flavor. Vegetable Broth — It is mainly added to soups for its flavor. Make sure to use a low-sodium version, as it is much healthier. Also, look out for those who have balanced flavor and more body. Black Pepper — It comes with piney and citrusy notes apart from heat which is excellent for improving the flavor of soups. Furthermore, they have anti-oxidant and anti-microbial properties, which gives more reason to add them. Turmeric — The spice adds a depth of flavor to the soup because of its earthy bitterness. On top, it gives a vibrant color. Paprika — The colorful spice is included for its sweet, smoky flavor.
After 3 minutes, carefully remove the squash from the microwave. Allow it to cool for 2-3 minutes. Peel the outer layer. Slice the top and end off. Cut squash in half. Using a spoon, remove seeds from the squash. Cut the butternut squash into cubes. Spray olive oil and add sea salt. Mix it well. Make sure garlic is not on top of the vegetables, as it burns quickly. Bake in the preheated oven (375 degrees F) for 30 minutes or until the vegetables are fork-tender. Keep a watch on the veggies when they are fork-tender (meaning when the fork slides through the baked vegetables without any resistance), and remove them from the oven.
Heat olive oil in a heavy-bottomed wide pan. Add onions and cook until translucent. Add the baked vegetables and cook for additional 5 minutes. Pour in vegetable stock and season with spices. Give it a good stir. Time to add cooked lentils to the veggies. Mix to combine. Cook the veggies for another 5 minutes. This allows the veggies to blend beautifully with lentils and vegetable stock. Remove bay leaves and discard. Use an immersion blender to blend the veggies+lentil mix until smooth and creamy. Bring it to a boil. Adjust seasonings to taste. Garnish — Take it off the flame. Pour in soup bowls. Finally, complete the butternut squash and lentil soup with a drizzle of coconut cream, chopped green onions, and pomegranate seeds. Serve hot!
After that, turn the Instant pot on; turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Stir in chopped onions. Cook until it’s soft and translucent. Remove bay leaves and peppercorns from the baked vegetables and add the vegetables to the cooking onions. Cook for 3 minutes. Pour in vegetable stock and season with spices. Time to add rinsed lentils to the insert. Mix to combine. Make sure the squash pieces are submerged in the sauce. Do not stir. Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the squash curry for 6 minutes on HIGH. Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally for 10 minutes, then do a quick pressure release. When the pin drops, carefully open the lid. Use an immersion blender to blend the veggies and lentil mix until smooth and creamy. Bring it to a boil. Adjust seasonings to taste. Pour in soup bowls. Finally, complete the squash and lentil soup with a drizzle of coconut cream and chopped green onions. Serve warm.
Modify the veggies — Feel free to add or subtract veggies as per taste for more nutrition and texture. Options include – broccoli, bell peppers, spinach, zucchini, and pumpkin. Possibilities are endless! For picky eaters, the best part is that you can hide the veggies they dislike in this roasted butternut squash and lentil soup, and they won’t even know about it. Garnish — The roasted butternut squash and lentil soup can be topped with toasted pumpkin seeds, sunflower seeds, and a drizzle of coconut milk and butter. It is possible to add croutons for a contrasting texture to make gluten-free soup. Roasting — Roasting the butternut enhances the flavor of the creamy soup. It brings out a depth of flavor that is usually missing in the classic butternut squash soup, giving it an earthy and caramelized flavor Lentils — Instead of red lentils, you can use any lentils of your choice, but the texture and cooking time may vary. The best option, though, would be yellow lentils. Be aware that the cooking time will be high in that case. Celery — Either carrot or cooked fennel can be used in place of celery since they have the perfect mellow flavor. Cream — Non-vegans can substitute coconut cream with regular cream to garnish this roasted butternut squash and lentil soup I have many wholesome and hearty soup recipes ranging from roasted tomato basil soup to instant Thai butternut squash soup in it, which are simple and easy to make. Should you make this roasted butternut squash and lentil soup, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
Some of the other popular soups are:
