Save to Pinterest A chilly Tuesday evening last November when the heater broke down was when this recipe first came to life. I ended up wrapping myself in a thick blanket and making this soup just to keep my hands warm. The kitchen filled with that earthy roasted squash scent and I felt instantly better. It was one of those quiet moments where food felt like a physical hug.
I once tried to shortcut this by skipping the roasting step and the flavor was just flat. My roommate at the time came home and asked why the house did not smell like autumn yet. Now I always roast the squash even if I am in a hurry because that aroma is half the experience.
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Ingredients
- Butternut Squash: Choose one that feels heavy for its size to ensure it is packed with moisture.
- Red Lentils: These are the magic trick for thickening the soup and adding a hidden protein boost.
- Ground Cinnamon: This adds a mysterious warmth that makes guests wonder what the secret ingredient is.
- Vegetable Broth: Use a low sodium version so you have total control over the final saltiness of the dish.
- Carrots: They provide a subtle sweetness that balances the earthy lentils perfectly.
- Garlic: Mince it right before adding to the pot to keep the flavor sharp and fresh.
- Smoked Paprika: This provides a deep woodsy note that mimics a slow cooked fire.
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Instructions
- Roasting the Squash:
- Preheat your oven to 400 degrees and toss the cubes with oil on a parchment lined sheet. Let them roast for 30 minutes until the edges are golden and caramelized.
- Softening Vegetables:
- Warm some oil in a large pot and cook your onion and carrots until they turn soft and sweet. This creates a flavor base that supports the heavier squash later on.
- Toasting the Spices:
- Stir in the garlic and the warming spices for just one minute until the room smells incredible. This quick toast awakens the oils in the cumin and coriander.
- The Simmer:
- Pour in the broth and lentils then add your roasted squash back into the pot. Let everything bubble together for 20 minutes until the lentils are completely tender.
- Blending Smooth:
- Take the pot off the heat and use your immersion blender to create a silky texture. You can add a splash of water if you prefer a thinner consistency.
Save to Pinterest Serving this to my family during a power outage made me realize how comforting simple ingredients are. We sat around a single candle dipping crusty bread into the thick orange soup.
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Choosing the Best Squash
Picking the right squash at the market can feel like a guessing game until you know the weight trick. I always reach for the one that feels surprisingly heavy because it means the flesh is dense and full of natural sugars. Avoid any with soft spots or deep gashes to ensure your soup stays fresh for days in the refrigerator.
The Power of the Blender
If you use a stand blender instead of an immersion one make sure to vent the lid or the steam will build up. I once had a lid pop off and decorate my ceiling with orange spots because I forgot that hot liquids expand. Now I always blend in small batches and hold the lid down with a heavy kitchen towel for safety.
Serving Suggestions
This soup is wonderful on its own but a few additions can take it to a restaurant level very quickly.
- Add a squeeze of fresh lemon right at the end to brighten the heavy earthy notes.
- A dollop of coconut yogurt provides a cooling contrast to the smoked paprika.
- Keep some toasted pumpkin seeds on hand for a crunch that breaks up the smooth texture.
Save to Pinterest This soup has become my reliable companion every time the leaves start to turn brown. I hope it brings as much warmth to your table as it does to mine.
FAQs About This Recipe
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavor when made a day ahead. Let it cool completely, store in the refrigerator, and reheat gently on the stove. You may need to add a splash of broth when reheating since it thickens as it sits.
- → Can I use green or brown lentils instead of red?
Red lentils work best here because they break down during cooking, creating that velvety texture. Green or brown lentils hold their shape and won't give you the same creamy consistency. If that's all you have, consider blending only part of the soup for some texture while keeping some whole lentils.
- → Is roasting the squash necessary?
Roasting isn't strictly required, but it makes a significant difference. It concentrates the squash's natural sweetness and adds a slight caramelized depth that you won't get from simmering raw squash directly in the broth. If you're short on time, you can skip roasting and simmer the raw squash cubes in the pot for about 25-30 minutes until tender.
- → How do I store and freeze this soup?
Store in an airtight container in the refrigerator for up to 5 days. For freezing, cool completely and portion into freezer-safe containers or bags. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating, and add extra broth if needed to reach desired consistency.
- → What can I serve with this soup?
Crusty bread, naan, or warm dinner rolls are perfect for soaking up every last drop. A simple green salad with a bright vinaigrette balances the richness. For heartier meals, pair with a grilled cheese sandwich or serve alongside roasted vegetables and quinoa for a complete bowl.
- → Can I make this without an immersion blender?
Yes. A regular countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and venting the lid to allow steam to escape. You can also use a potato masher for a chunkier texture, though it won't be as smooth.
