This flavorful soup takes advantage of two of my favorite winter things: squash and lentils. It's hearty and gets a punch of flavor from the addition of mustard seeds, cumin seeds and turmeric. Plus, it's look really pretty on your fall table!
Winter Squash and Red Lentil Soup
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Total Time: 1 hour hour 10 minutes minutes
- 2 tablespoons grapeseed oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 3 teaspoons yellow mustard seeds
- 2 teaspoons cumin seeds
- ½ teaspoon turmeric
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)
- 1 cup red lentils, rinsed
- 6 – 8 cups organic chicken broth
- Black pepper
- 2 teaspoons butter
- Plain Greek yogurt and freshly chopped cilantro or parsley
- Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, about 30 seconds to a minute.
- Stir in turmeric, squash, red lentils and 6 cups chicken broth. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
- Purée soup using an immersion blender or, working in batches, in a blender. Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
- Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
- Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.
- Recipe from New York Times Food, Martha Rose Shulman
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!