This wonderful creamy red lentil squash soup is a family favorite. The spices—coriander, cumin cinnamon and turmeric—blend beautifully with the sweet flavor of the butternut squash and the red lentils. The lentils are a nutritional powerhouse: rich in protein, fiber and vitamins and minerals; all in a yummy, comforting soup.
3 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 (20 oz) packages of fresh peeled and diced butternut squash
9 cups water
1 ½ cup dry red lentils
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
2 Tbsp tomato concentrate
1½ tsp salt
Fresh ground black pepper to taste
Heat the olive oil in a heavy pan and stir in the chopped onion and garlic for a few minutes until soft.
Add the coriander, cumin, cinnamon, turmeric and tomato concentrate and stir.
Add the butternut squash and water and bring to a boil uncovered.
Lower the heat to a simmer and continue to cook for 20 minutes covered.
Add the lentils, stir and continue to simmer for an additional 15 minutes or until the butternut squash and lentils are very soft.
Add salt and pepper.
Place in food processor or blender and purée until smooth.
Ladle in a soup bowl and sprinkle with a pinch of coriander and cinnamon.
Stir the surface gently so as to get a swirl on the surface…et voilà!
This post originally appeared on Cuisinicity.com.