Squash Lentil Soup
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Delicious Squash Lentil Soup recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium butternut squash, peeled and cubed
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons fresh sage leaves
- 2 tablespoons vegetable oil
Instructions
- Step 1: Heat olive oil in a large pot over medium heat and add the diced onion. Sauté until the onion is translucent.
- Step 2: Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the pot and sauté for another minute until fragrant.
- Step 3: Stir in the cubed butternut squash and lentils, mixing well to coat with the spices.
- Step 4: Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to a simmer and cook until the lentils and squash are tender, about 30 to 35 minutes.
- Step 5: Season the soup with salt and pepper to taste, then keep warm on low heat.
- Step 6: In a small skillet, heat vegetable oil over medium-high heat. Add the sage leaves and fry until they are crispy, about 1 to 2 minutes.
- Step 7: Remove the sage leaves from the skillet and drain on paper towels.
- Step 8: Serve the soup hot, garnished with crispy sage leaves on top for a delightful crunch.
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