I had some really beautiful butternut squash from my locally grown CSA that I wanted to do something special with. I thought it would pair well with red lentils in a soup, and I must say…. it turned out fantastic! I really loved the texture and flavors in this soup and I hope you enjoy it as much I do! I am already looking forward to making this again.
First, I roasted my squash in the oven. I don’t even try cutting into a raw squash. They are really hard and I am sure I would lose a finger. So I just put my squash in the oven whole at 350 degrees for an hour. Then I slice it in half and check to see if it’s done or needs to cook longer. If it’s tender throughout, then all you have to do is scrape out the seeds. If it’s still too firm, after scraping out the seeds, I place the sides face down and cook longer until done.
Red Lentil and Butternut Squash Soup
2 butternut squash, roasted (about 5 cups)
1 c. red lentils
4 c. veg broth
2 c. non-dairy milk
1 tsp. coconut extract
1/2 tsp. salt
1/4 tsp. nutmeg
Add lentils and broth to a large pot and simmer for about 20-25 minutes till tender. Add in roasted squash, non-dairy milk, extract, nutmeg, and salt. Simmer on low another 15-20 minutes. You can blend this soup if you wanted, but I prefer it as it with some texture to it from the lentils. You can also add more broth or milk if needed.
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