Red Lentil and Squash Soup
By Alli BerkeyPublished on December 20, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)¼ cup extra-virgin olive oil, divided, plus extra for drizzling2 teaspoons chili powder, divided, plus extra for serving1 ¼ teaspoons table salt, divided½ teaspoon pepper, divided1 large shallot, sliced thin3 garlic cloves, sliced thin5 cups chicken broth 1 cup dried red lentils, picked over and rinsed¼ cup plain Greek yogurt
Before You Begin
For a vegetarian version of this soup, you can substitute vegetable broth for the chicken broth. Serve topped with crumbled pita chips.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss squash, 1 tablespoon oil, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until squash is well browned and tender, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 5 minutes. Add remaining 1½ teaspoons chili powder and cook until fragrant, about 30 seconds. Stir in broth, lentils, ½ teaspoon salt, and remaining ¼ teaspoon pepper and bring to boil. Reduce heat to low; cover; and simmer until lentils are completely broken down, about 15 minutes.
- Stir squash into lentil mixture; blend with immersion blender until smooth (add up to 1 tablespoon water as needed to thin soup). Season with salt and pepper to taste. Remove from heat and cover to keep warm. Combine yogurt, 1 tablespoon water, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt in small bowl. Serve soup dolloped with yogurt sauce, sprinkled with extra chili powder, and drizzled with extra oil.
Time
45 minutesYield
Serves 4Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
¼ cup extra-virgin olive oil, divided, plus extra for drizzling
2 teaspoons chili powder, divided, plus extra for serving
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
1 large shallot, sliced thin
3 garlic cloves, sliced thin
5 cups chicken broth
1 cup dried red lentils, picked over and rinsed
¼ cup plain Greek yogurt
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
¼ cup extra-virgin olive oil, divided, plus extra for drizzling
2 teaspoons chili powder, divided, plus extra for serving
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
1 large shallot, sliced thin
3 garlic cloves, sliced thin
5 cups chicken broth
1 cup dried red lentils, picked over and rinsed
¼ cup plain Greek yogurt
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
¼ cup extra-virgin olive oil, divided, plus extra for drizzling
2 teaspoons chili powder, divided, plus extra for serving
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
1 large shallot, sliced thin
3 garlic cloves, sliced thin
5 cups chicken broth
1 cup dried red lentils, picked over and rinsed
¼ cup plain Greek yogurt
Why This Recipe Works
Red lentils cooked quickly and disintegrated completely, giving the soup velvety body after only a brief simmer.
Before You Begin
For a vegetarian version of this soup, you can substitute vegetable broth for the chicken broth. Serve topped with crumbled pita chips.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss squash, 1 tablespoon oil, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until squash is well browned and tender, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 5 minutes. Add remaining 1½ teaspoons chili powder and cook until fragrant, about 30 seconds. Stir in broth, lentils, ½ teaspoon salt, and remaining ¼ teaspoon pepper and bring to boil. Reduce heat to low; cover; and simmer until lentils are completely broken down, about 15 minutes.
- Stir squash into lentil mixture; blend with immersion blender until smooth (add up to 1 tablespoon water as needed to thin soup). Season with salt and pepper to taste. Remove from heat and cover to keep warm. Combine yogurt, 1 tablespoon water, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt in small bowl. Serve soup dolloped with yogurt sauce, sprinkled with extra chili powder, and drizzled with extra oil.
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