This cozy Butternut Squash Soup with Crispy Lentils is the ultimate fall recipe. Featuring creamy pureed squash and a crunchy surprise topping, you’ll want to indulge in bowl after bowl!
– Butternut squash – Extra Virgin Olive Oil – Kosher salt – Black pepper – Vegetable Broth – Green or brown lentils – Yellow onion – Garlic cloves – Red wine vinegar – Stonemill Paprika – Ground Cumin – Crushed Red Pepper – Ground Cinnamon – Cilantro leaves
Roast the squash. Cut the squash in half lengthwise, scoop out the seeds, and use a paring knife to cut a crosshatch pattern in the flesh. Roast in the oven at 400ºF/205ºC for 30 to 40 minutes, until brown and tender.
Cook the aromatics. When the squash is almost done roasting, heat some olive oil in a saucepan over medium-high heat. Add the onions and sauté until soft and fragrant. Next, add the garlic and sauté until aromatic.
Add the spices and stir to coat the onions for 30 seconds. Deglaze the pan with the broth, making sure to scrape up the brown bits stuck to the bottom. Simmer for 5 minutes.
Blend the soup. Transfer the roasted squash flesh to a stand blender. Pour in the broth and onion mixture and season with salt, pepper, and red wine vinegar. Blend with the center cap removed until the soup is smooth and creamy.