Creamy Anti-Inflammatory Butternut Squash and Red Lentil Soup
Creamy Anti-Inflammatory Butternut Squash and Red Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 leek, white and light green parts only, chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 carrots, chopped
- 4 cups butternut squash, peeled, seeded, and cubed
- 1/2 cup red lentils, rinsed
- 1/4 cup raw cashews
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons pumpkin seeds, toasted
- 1 teaspoon black sesame seeds
- 2 tablespoons crunchy topping, (e.g., toasted oats, crushed nuts)
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped leek and sauté for 3-5 minutes until softened.
⏱️ 5 min
- 2
Stir in the chopped fresh ginger, ground turmeric, and ground cumin. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 3
Add the chopped carrots, cubed butternut squash, rinsed red lentils, and raw cashews to the pot. Pour in the vegetable broth.
⏱️ 3 min
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is very tender and the lentils are cooked through.
⏱️ 25 min
- 5
Carefully transfer the soup mixture to a blender (working in batches if necessary). Blend until completely smooth and creamy. Return the blended soup to the pot.
⏱️ 5 min
- 6
Stir in the lemon juice, maple syrup, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Ladle the hot soup into bowls. Garnish each serving with toasted pumpkin seeds, black sesame seeds, a sprinkle of crunchy topping, and a drizzle of chili oil, if desired. Serve immediately with a slice of dark bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Anti-Inflammatory Butternut Squash and Red Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 leek, white and light green parts only, chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 carrots, chopped
- 4 cups butternut squash, peeled, seeded, and cubed
- 1/2 cup red lentils, rinsed
- 1/4 cup raw cashews
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons pumpkin seeds, toasted
- 1 teaspoon black sesame seeds
- 2 tablespoons crunchy topping, (e.g., toasted oats, crushed nuts)
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped leek and sauté for 3-5 minutes until softened.
⏱️ 5 min - 2
Stir in the chopped fresh ginger, ground turmeric, and ground cumin. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 3
Add the chopped carrots, cubed butternut squash, rinsed red lentils, and raw cashews to the pot. Pour in the vegetable broth.
⏱️ 3 min - 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is very tender and the lentils are cooked through.
⏱️ 25 min - 5
Carefully transfer the soup mixture to a blender (working in batches if necessary). Blend until completely smooth and creamy. Return the blended soup to the pot.
⏱️ 5 min - 6
Stir in the lemon juice, maple syrup, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Ladle the hot soup into bowls. Garnish each serving with toasted pumpkin seeds, black sesame seeds, a sprinkle of crunchy topping, and a drizzle of chili oil, if desired. Serve immediately with a slice of dark bread.
⏱️ 3 min