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Creamy butternut squash and red lentil soup delights your taste buds!

Creamy butternut squash and red lentil soup
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A delicious and creamy soup made with butternut squash and red lentils, perfect for a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the diced butternut squash and cook for a few minutes.
  3. Stir in the red lentils, vegetable broth, cumin, and coriander.
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash and lentils are tender.
  5. Blend the soup until smooth, then stir in the coconut milk.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier version, add a pinch of cayenne pepper.
  • This soup can be stored in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://bibodorecipes.com/creamy-butternut-squash-red-lentil-soup-recipe/