Cozy Squash and Lentil Soup

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This hearty Squash and Lentil Soup is packed with wholesome ingredients and delicious flavor. An easy, comforting soup perfect for chilly fall and winter days.

Prep Time30

Cook Time20

Total Time50

Course: Lunch, Main Dish

Cuisine: American/Italian

Servings: servings

Calories: 332kcal

Author: Rosemary Molloy

Ingredients

3 tablespoons olive oil (divided)
1 large onion (chopped)
1 medium carrot (chopped)
¼-½ teaspoon salt (depending how salty your broth is)
3-4 dashes pepper (divided)
2 cloves garlic (minced)
2 sprigs fresh rosemary
1 butternut squash (peeled and cubed) 6 cups
4 cups chicken broth low sodium (homemade or store bought)
1-2 teaspoons lemon juice
1 cup cooked lentils

EXTRAS

3-4 tablespoons crumbled goat cheese or feta
1-2 tablespoons finely chopped parsley

US Customary - Metric

Instructions

In a large heavy bottomed pot add 2 tablespoons of olive oil, the chopped onion, carrot, salt and 2 dashes of pepper (start with ¼ teaspoon salt), cook over medium heat until the onion is transparent, stirring often, approximately 3-5 minutes. Add the garlic and rosemary, cook another minute.
Add the squash and broth, stir to combine, then cover, bring to a boil over high heat, then reduce to medium heat and continue to cook (partially covered), stirring occasionally until the squash is tender, approximately 15 minutes.
In a small bowl, whisk together the remaining oil, lemon juice and 1-2 dashes of pepper and a pinch of salt, stir in the lentils. Set aside.
Remove the pot from the heat, remove the rosemary stems and discard. Pour the soup into a blender, food processor or using an immersion blender, puree soup until smooth. If you find the soup too thick add a bit more water until desired consistency.
Ladle the soup into four bowls, top with the lentils, chopped parsley and crumbled cheese. Enjoy!

Notes

Store: Store leftover squash and lentil soup in an airtight container in the refrigerator for up to 4 days. For best texture, keep the lentil and cheese toppings separate and add them when serving.

Freeze: Freeze the blended soup without the lentils, cheese or parsley for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add the toppings before serving.

Nutrition