Butternut Squash Lentil Soup
A hearty and healthy butternut squash lentil soup, perfect for a comforting meal.
Ingredients
- avocado oil
- red onion
- red bell pepper
- garlic
- ginger
- tomato paste
- ground turmeric
- ground coriander
- dry thyme
- tomato
- butternut squash
- French lentils
- vegetable broth
- bay leaf
- cilantro
- salt
- pepper
- lemon wedges
- avocado
Method
- 1
Place a large pot over medium heat, add the oil, and warm it through. Add the diced onions and a pinch of salt. Sauté for about 3 minutes until the onions have softened.
- 2
Stir in the diced bell pepper and sauté until softened.
- 3
Add the crushed garlic and grated ginger, and cook for about a minute until fragrant.
- 4
Add the tomato paste and stir continuously for 4-5 minutes until it darkens from a bright red to a deeper orange-red color.
- 5
Stir in the turmeric, coriander, and thyme, mixing well to combine.
- 6
Add the diced tomato and cook down until softened.
- 7
Add the cubed butternut squash, rinsed lentils, and vegetable broth. Stir well.
- 8
Add the bay leaf to the pot.
- 9
Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the lentils and butternut squash have softened.
- 10
Once cooked, remove the bay leaf and stir in the fresh cilantro.
- 11
Taste and adjust with salt and pepper as needed.
- 12
Serve the soup warm, garnished with avocado slices and a squeeze of fresh lemon juice.
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