Creamy Butternut Red Lentil Soup


It’s Foodie Friday! Today we have a hearty, healthy soup packed full of spiced flavor. Pureeing this soup allows for the incorporation of protein packed red lentils.This soup is perfect for anyone who likes butternut squash but is tired of having it paired with cinnamon or other “sweet” flavors. Cumin, smoked paprika, and cayenne (if you desire) result in a bowl of smoky goodness perfect for your meal prep day. Want to learn how to be a meal prep pro? Check out nutrition coaching with us!

Creamy Butternut Red Lentil Soup

2 Tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1 small butternut squash, peeled and cubed
4 C chicken or vegetable stock
1 C red lentils, sorted and rinsed
1 tsp kosher salt
1 tsp smoked paprika
1 tsp ground cumin
up to 1/2 tsp cayenne pepper, optional

In a large soup pot, heat olive oil over medium heat until shimmering. Add the onion and garlic and saute, stirring, until the onion begins to soften and turn translucent, about 4-5 minutes. Add butternut squash and saute for another 5 minutes.

Add the remaining ingredients (stock, lentils, salt, paprika, cumin, and cayenne. Raise the heat to medium high and bring the soup to a boil. Cover, then simmer over medium until butternut squash is tender enough to be pierced with a fork, about 25 minutes, stirring occasionally. Turn off heat. Puree the soup to a smooth consistency using an immersion blender right in the pot (preferred method) or in batches in a blender (CAUTION: pureeing hot liquids in a blender releases a lot of steam! Blend a small amount at a time, use a hand towel on the top of the blender, and take care not to burn yourself.)

You might also like: Butternut Quinoa SaladTwice Baked Acorn Squash


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