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Its Soupy

Spiced Butternut Squash Lentil Soup Comfort Bowl

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- 1 medium butternut squash, peeled, seeded, and diced - 1 cup green or brown lentils, rinsed - 1 large onion, chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 2 stalks celery, diced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 4 cups vegetable broth - 1 can (14 oz) coconut milk - Salt and pepper to taste - Fresh cilantro or parsley for garnish Gather these ingredients to make your spiced butternut squash lentil soup. The butternut squash brings a sweet, nutty flavor. Lentils add heartiness and protein. The onion, garlic, carrot, and celery provide a rich base. Each spice contributes its own warmth and depth. Olive oil is key for sautéing. Vegetable broth adds a savory touch, while coconut milk gives creaminess. Season with salt and pepper to your taste. Finally, fresh herbs like cilantro or parsley brighten the dish and offer color. These ingredients come together to create a soup that feels like a warm hug. Each bite is comforting and full of flavor. So, let's gather them and start cooking! Start by heating olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook these together for about 5 to 7 minutes. You want the onion to be clear and the veggies soft. This mix creates the flavor base for the soup. Next, stir in the diced butternut squash. Cook it for another 5 minutes. Then, add the spices: ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well, and let the spices toast for about a minute. This step brings out their full flavor. Now, it's time to add the rinsed lentils and vegetable broth. Pour them into the pot and bring the mix to a boil. Once boiling, lower the heat to low. Cover the pot and let the soup simmer for about 25 to 30 minutes. The lentils and squash should be tender. This simmering time ensures everything cooks evenly. After simmering, stir in the coconut milk. This adds creaminess and richness to the soup. Let it heat through for another 5 minutes. If the soup seems too thick, you can add a bit more vegetable broth to adjust the texture. Once heated, remove the soup from the heat. Season it with salt and pepper to taste. This last step enhances all the flavors. Serve the soup hot, and add fresh cilantro or parsley as a garnish. This adds a bright pop of color and flavor to your comforting bowl of goodness. To make your soup shine, toast your spices first. Heat them in the pot for a minute. This brings out their flavors and adds depth. After that, add your liquids. Fresh herbs add a nice touch, too. I love using cilantro or parsley. Just sprinkle them on top before serving. Need to feed more or fewer people? It’s easy! Just scale your ingredients up or down. For larger servings, double the recipe. If you want smaller portions, cut it in half. This soup is great for meal prep. It stores well, so don’t worry about leftovers. What should you serve with your soup? I recommend some crusty bread for dipping. A fresh salad goes well, too. The crunch of the salad pairs nicely with the creamy soup. Enjoy your meal with family or friends for a cozy night in. {{image_2}} You can swap lentils for other legumes. Try chickpeas or black beans. They add a nice texture and flavor. You can also use different types of squash. Acorn squash or pumpkin work well too. Each type adds its unique taste and sweetness to the soup. You can change the spice levels to fit your taste. If you like it milder, use less cayenne pepper. For more heat, add extra cayenne or try red pepper flakes. Adjusting spices lets you create a bowl that warms you just right. Want to make your soup heartier? You can add cooked chicken or turkey. Just shred the meat and stir it in before serving. If you prefer plant-based options, try adding tofu or tempeh. Both options boost protein and make your meal more filling. To keep your Spiced Butternut Squash Lentil Soup fresh, store leftovers in the refrigerator. Use an airtight container for best results. Make sure the soup cools down before sealing it. This helps to prevent moisture build-up, which can affect texture and taste. Proper storage allows you to enjoy the flavors for several days. You can freeze the soup if you want to save it for later. To freeze, let the soup cool completely first. Then, pour it into freezer-safe containers or bags. Leave some space at the top of the container to allow for expansion. When you’re ready to eat, thaw the soup overnight in the fridge. Reheat it gently on the stove or in the microwave. Stir well to make sure the soup heats evenly. In the refrigerator, this soup stays fresh for about 4 to 5 days. If you freeze it, it can last up to 3 months. Just remember, the flavor may change a little over time. For the best taste, try to eat it sooner rather than later. Yes, this soup is already vegan! It uses plant-based ingredients like butternut squash, lentils, and coconut milk. You can enjoy this hearty meal without animal products. Yes, you can use dried lentils. Just rinse them well before adding to the pot. If using dried lentils, make sure to increase the cooking time to about 30-35 minutes. They need more time to become tender compared to canned lentils. If your soup is too watery, there are a few easy ways to thicken it. You can: - Blend a portion of the soup until smooth, then return it to the pot. - Add more diced butternut squash or a few extra lentils, and cook until tender. - Stir in a tablespoon of cornstarch dissolved in water, then simmer for a few minutes. This will help achieve a creamier texture. This blog post shared the easy steps to make a flavorful soup. We discussed key ingredients like butternut squash and lentils. You learned how to sauté and simmer for the best taste. Tips on enhancing flavor and adjusting serving sizes will help you customize your soup. Explore variations to suit your tastes or dietary needs. Store leftovers right for later enjoyment. With a few simple changes, you can make this dish your own. Enjoy creating your warm, delicious soup and savoring every bite!

WANT TO SAVE THIS RECIPE?

Warm up with my Spiced Butternut Squash Lentil Soup Comfort Bowl! This cozy dish combines sweet butternut squash and hearty lentils, making it perfect for chilly nights. Packed with spices and healthy veggies, this soup is both tasty and nourishing. Whether you’re new to cooking or a seasoned chef, I’ll show you how to create a comforting bowl that warms the soul. Let’s dive into this delightful recipe!

Ingredients

List of Essential Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 cup green or brown lentils, rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Gather these ingredients to make your spiced butternut squash lentil soup. The butternut squash brings a sweet, nutty flavor. Lentils add heartiness and protein. The onion, garlic, carrot, and celery provide a rich base. Each spice contributes its own warmth and depth.

Olive oil is key for sautéing. Vegetable broth adds a savory touch, while coconut milk gives creaminess. Season with salt and pepper to your taste. Finally, fresh herbs like cilantro or parsley brighten the dish and offer color.

These ingredients come together to create a soup that feels like a warm hug. Each bite is comforting and full of flavor. So, let’s gather them and start cooking!

Step-by-Step Instructions

Preparing the Base

Start by heating olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook these together for about 5 to 7 minutes. You want the onion to be clear and the veggies soft. This mix creates the flavor base for the soup.

Next, stir in the diced butternut squash. Cook it for another 5 minutes. Then, add the spices: ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well, and let the spices toast for about a minute. This step brings out their full flavor.

Combining Ingredients

Now, it’s time to add the rinsed lentils and vegetable broth. Pour them into the pot and bring the mix to a boil. Once boiling, lower the heat to low. Cover the pot and let the soup simmer for about 25 to 30 minutes. The lentils and squash should be tender. This simmering time ensures everything cooks evenly.

Finishing Touches

After simmering, stir in the coconut milk. This adds creaminess and richness to the soup. Let it heat through for another 5 minutes. If the soup seems too thick, you can add a bit more vegetable broth to adjust the texture.

Once heated, remove the soup from the heat. Season it with salt and pepper to taste. This last step enhances all the flavors. Serve the soup hot, and add fresh cilantro or parsley as a garnish. This adds a bright pop of color and flavor to your comforting bowl of goodness.

Tips & Tricks

Enhancing Flavor

To make your soup shine, toast your spices first. Heat them in the pot for a minute. This brings out their flavors and adds depth. After that, add your liquids. Fresh herbs add a nice touch, too. I love using cilantro or parsley. Just sprinkle them on top before serving.

Adjustments for Serving Size

Need to feed more or fewer people? It’s easy! Just scale your ingredients up or down. For larger servings, double the recipe. If you want smaller portions, cut it in half. This soup is great for meal prep. It stores well, so don’t worry about leftovers.

Serving Suggestions

What should you serve with your soup? I recommend some crusty bread for dipping. A fresh salad goes well, too. The crunch of the salad pairs nicely with the creamy soup. Enjoy your meal with family or friends for a cozy night in.

Variations

Alternative Ingredients

You can swap lentils for other legumes. Try chickpeas or black beans. They add a nice texture and flavor. You can also use different types of squash. Acorn squash or pumpkin work well too. Each type adds its unique taste and sweetness to the soup.

Spice Adjustments

You can change the spice levels to fit your taste. If you like it milder, use less cayenne pepper. For more heat, add extra cayenne or try red pepper flakes. Adjusting spices lets you create a bowl that warms you just right.

Adding Proteins

Want to make your soup heartier? You can add cooked chicken or turkey. Just shred the meat and stir it in before serving. If you prefer plant-based options, try adding tofu or tempeh. Both options boost protein and make your meal more filling.

Storage Info

Proper Storage Techniques

To keep your Spiced Butternut Squash Lentil Soup fresh, store leftovers in the refrigerator. Use an airtight container for best results. Make sure the soup cools down before sealing it. This helps to prevent moisture build-up, which can affect texture and taste. Proper storage allows you to enjoy the flavors for several days.

Freezing Options

You can freeze the soup if you want to save it for later. To freeze, let the soup cool completely first. Then, pour it into freezer-safe containers or bags. Leave some space at the top of the container to allow for expansion. When you’re ready to eat, thaw the soup overnight in the fridge. Reheat it gently on the stove or in the microwave. Stir well to make sure the soup heats evenly.

Shelf Life

In the refrigerator, this soup stays fresh for about 4 to 5 days. If you freeze it, it can last up to 3 months. Just remember, the flavor may change a little over time. For the best taste, try to eat it sooner rather than later.

FAQs

Can I make this soup vegan?

Yes, this soup is already vegan! It uses plant-based ingredients like butternut squash, lentils, and coconut milk. You can enjoy this hearty meal without animal products.

Can I use dried lentils instead of canned?

Yes, you can use dried lentils. Just rinse them well before adding to the pot. If using dried lentils, make sure to increase the cooking time to about 30-35 minutes. They need more time to become tender compared to canned lentils.

How to thicken the soup if it’s too watery?

If your soup is too watery, there are a few easy ways to thicken it. You can:

  • Blend a portion of the soup until smooth, then return it to the pot.
  • Add more diced butternut squash or a few extra lentils, and cook until tender.
  • Stir in a tablespoon of cornstarch dissolved in water, then simmer for a few minutes. This will help achieve a creamier texture.

This blog post shared the easy steps to make a flavorful soup. We discussed key ingredients like butternut squash and lentils. You learned how to sauté and simmer for the best taste. Tips on enhancing flavor and adjusting serving sizes will help you customize your soup. Explore variations to suit your tastes or dietary needs. Store leftovers right for later enjoyment. With a few simple changes, you can make this dish your own. Enjoy creating your warm, delicious soup and savoring every bite!

- 1 medium butternut squash, peeled, seeded, and diced - 1 cup green or brown lentils, rinsed - 1 large onion, chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 2 stalks celery, diced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 4 cups vegetable broth - 1 can (14 oz) coconut milk - Salt and pepper to taste - Fresh cilantro or parsley for garnish Gather these ingredients to make your spiced butternut squash lentil soup. The butternut squash brings a sweet, nutty flavor. Lentils add heartiness and protein. The onion, garlic, carrot, and celery provide a rich base. Each spice contributes its own warmth and depth. Olive oil is key for sautéing. Vegetable broth adds a savory touch, while coconut milk gives creaminess. Season with salt and pepper to your taste. Finally, fresh herbs like cilantro or parsley brighten the dish and offer color. These ingredients come together to create a soup that feels like a warm hug. Each bite is comforting and full of flavor. So, let's gather them and start cooking! Start by heating olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook these together for about 5 to 7 minutes. You want the onion to be clear and the veggies soft. This mix creates the flavor base for the soup. Next, stir in the diced butternut squash. Cook it for another 5 minutes. Then, add the spices: ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well, and let the spices toast for about a minute. This step brings out their full flavor. Now, it's time to add the rinsed lentils and vegetable broth. Pour them into the pot and bring the mix to a boil. Once boiling, lower the heat to low. Cover the pot and let the soup simmer for about 25 to 30 minutes. The lentils and squash should be tender. This simmering time ensures everything cooks evenly. After simmering, stir in the coconut milk. This adds creaminess and richness to the soup. Let it heat through for another 5 minutes. If the soup seems too thick, you can add a bit more vegetable broth to adjust the texture. Once heated, remove the soup from the heat. Season it with salt and pepper to taste. This last step enhances all the flavors. Serve the soup hot, and add fresh cilantro or parsley as a garnish. This adds a bright pop of color and flavor to your comforting bowl of goodness. To make your soup shine, toast your spices first. Heat them in the pot for a minute. This brings out their flavors and adds depth. After that, add your liquids. Fresh herbs add a nice touch, too. I love using cilantro or parsley. Just sprinkle them on top before serving. Need to feed more or fewer people? It’s easy! Just scale your ingredients up or down. For larger servings, double the recipe. If you want smaller portions, cut it in half. This soup is great for meal prep. It stores well, so don’t worry about leftovers. What should you serve with your soup? I recommend some crusty bread for dipping. A fresh salad goes well, too. The crunch of the salad pairs nicely with the creamy soup. Enjoy your meal with family or friends for a cozy night in. {{image_2}} You can swap lentils for other legumes. Try chickpeas or black beans. They add a nice texture and flavor. You can also use different types of squash. Acorn squash or pumpkin work well too. Each type adds its unique taste and sweetness to the soup. You can change the spice levels to fit your taste. If you like it milder, use less cayenne pepper. For more heat, add extra cayenne or try red pepper flakes. Adjusting spices lets you create a bowl that warms you just right. Want to make your soup heartier? You can add cooked chicken or turkey. Just shred the meat and stir it in before serving. If you prefer plant-based options, try adding tofu or tempeh. Both options boost protein and make your meal more filling. To keep your Spiced Butternut Squash Lentil Soup fresh, store leftovers in the refrigerator. Use an airtight container for best results. Make sure the soup cools down before sealing it. This helps to prevent moisture build-up, which can affect texture and taste. Proper storage allows you to enjoy the flavors for several days. You can freeze the soup if you want to save it for later. To freeze, let the soup cool completely first. Then, pour it into freezer-safe containers or bags. Leave some space at the top of the container to allow for expansion. When you’re ready to eat, thaw the soup overnight in the fridge. Reheat it gently on the stove or in the microwave. Stir well to make sure the soup heats evenly. In the refrigerator, this soup stays fresh for about 4 to 5 days. If you freeze it, it can last up to 3 months. Just remember, the flavor may change a little over time. For the best taste, try to eat it sooner rather than later. Yes, this soup is already vegan! It uses plant-based ingredients like butternut squash, lentils, and coconut milk. You can enjoy this hearty meal without animal products. Yes, you can use dried lentils. Just rinse them well before adding to the pot. If using dried lentils, make sure to increase the cooking time to about 30-35 minutes. They need more time to become tender compared to canned lentils. If your soup is too watery, there are a few easy ways to thicken it. You can: - Blend a portion of the soup until smooth, then return it to the pot. - Add more diced butternut squash or a few extra lentils, and cook until tender. - Stir in a tablespoon of cornstarch dissolved in water, then simmer for a few minutes. This will help achieve a creamier texture. This blog post shared the easy steps to make a flavorful soup. We discussed key ingredients like butternut squash and lentils. You learned how to sauté and simmer for the best taste. Tips on enhancing flavor and adjusting serving sizes will help you customize your soup. Explore variations to suit your tastes or dietary needs. Store leftovers right for later enjoyment. With a few simple changes, you can make this dish your own. Enjoy creating your warm, delicious soup and savoring every bite!

Spiced Butternut Squash Lentil Soup

Warm up with this delicious spiced butternut squash lentil soup that’s perfect for any season. Packed with hearty lentils, vibrant veggies, and aromatic spices, this comforting meal will delight your taste buds. Easy to make and vegan-friendly, it’s the perfect addition to your recipe collection. Click through to discover how to whip up this cozy, healthy dish in just 45 minutes! Enjoy a bowl of goodness today!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced

1 cup green or brown lentils, rinsed

1 large onion, chopped

2 cloves garlic, minced

1 medium carrot, diced

2 stalks celery, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust for spice preference)

4 cups vegetable broth

1 can (14 oz) coconut milk

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

    Stir in the diced butternut squash and cook for another 5 minutes. Add the ground cumin, coriander, turmeric, and cayenne pepper. Mix well and cook for an additional minute to toast the spices slightly.

      Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 25-30 minutes, or until the lentils and squash are tender.

        Once cooked, stir in the coconut milk and allow the soup to heat through for another 5 minutes. If the soup is too thick, feel free to add more vegetable broth to reach your desired consistency.

          Take off heat and season with salt and pepper to taste.

            Serve hot, garnished with fresh cilantro or parsley on top for a pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

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