Roasted Butternut Squash and Lentil Soup
Soups are a great option for this time of year and I love any meal that I can cook in one pot. Soups can also be an easy way to pack lots of nutrients into one dish.
Ingredients
- 1 medium butternut squash
- 1 tsp canola oil
- 2 tsp butter or olive oil
- 1 onion, diced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cumin
- 1 carrot, chopped into 3-4 pieces
- 4 cups no salt added chicken or vegetable stock
- 1 cup dry red lentils
Instructions
- Roast the squash – cut squash down the middle vertically and remove the seeds with a spoon. Brush the flesh with the canola oil and place face down on a baking sheet (alternatively, I skip the oil and just place my squash face down on a silicone baking sheet). Bake at 400° for about 40 minutes or until the flesh is soft and fork tender. Once cool enough to handle, scoop out the flesh of the squash and set aside in a bowl.
- To make the soup: melt butter or heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes, until it starts to soften. Add the spices and cook them for about a minute to toast them and bring out the flavours.
- Add the carrot, squash, stock and lentils. Cover and bring to a boil. Reduce heat to medium low and cook for about 30 minutes, until the carrot has softened, and the lentils are cooked.
- Puree with an immersion or regular blender.
- Serve and enjoy with your favourite crusty bread.