Butternut squash and red lentils velvet

Butternut squash and red lentils velvet soup is a sweet and healthy delicious recipe. It has three main ingredients: butternut squash, red lentils, and yellow potatoes. I make it very often during wintertime, l love it for its sweet flavor and because it is a light meal.

I think as the seasons change and the weather cools, there’s nothing quite like a warm, hearty soup to nourish the body and soul. This Butternut Squash and Red Lentil Soup recipe perfectly blends sweetness, nutrition, and comfort, making it an ideal dish for chilly days. Packed with flavor and easy to prepare, this soup is a must-try for anyone looking to incorporate more plant-based meals into their diet.

Why Choose Butternut Squash and Red Lentils?

This recipe is not only delicious but also incredibly nutritious. Butternut squash velvet is rich in vitamins A and C, dietary fiber, and antioxidants, while red lentils provide a fantastic source of plant-based protein, iron, and fiber. Together, they create a balanced meal that’s filling and satisfying.

This Butternut Squash and Red Lentil Soup is not just a dish; it’s a warm embrace on a cold day. The combination of flavors and textures makes it a delightful addition to any meal plan, especially for those who are looking to eat healthier. With its vibrant color and comforting taste, this soup is sure to please everyone at the table. Whether you’re meal prepping for the week or hosting a cozy gathering, this recipe is versatile and easy to adapt. Try adding different spices or vegetables to make it your own! So, grab your ingredients and get ready to enjoy a bowl of this delicious and nutritious soup. Your taste buds will thank you!

Recipe

Recipe for 4 people

Preparation time 10 minutes

Cook for 30 minutes

Ingredients

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Ingredients:

Pumpkin seeds for topping

1 butternut squash, cubed or 20 oz

3 medium potatoes

1 white onion

1 cup red lentils (shelled)

1/4 cup olive oil

1 tsp salt

1 tsp ginger

2 cups (500 ml) water (or broth)

1 pinch black pepper

Instructions

Start by preparing your vegetables. First, peel and cut the potatoes. Then, peel and dice the butternut squash. Next, cut the white onion and heat some oil in a large pot.

Add the diced pumpkin and potatoes, along with salt, pepper, and red lentils. Pour in the water or vegetable broth and cook over medium heat until the vegetables are soft.

Once the vegetables are softened, use a hand blender to blend everything until it is creamy. Taste and adjust the salt if necessary.

Serve the pumpkin, potato, and lentil cream with a sprinkle of pumpkin seeds and oregano on top. Serve it hot and you can also accompany it with crunchy croutons.

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Note

I found a very helpful article about how to cut Butternut squash.

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