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Spiced lentil and butternut squash soup is a delicious and nutritious dish that’s perfect for colder days. Here’s a basic recipe to get you started. Feel free to adjust the ingredients and spices to suit your taste.


Ingredients: Spiced lentil and butternut squash soup


– 1 cup dried red lentils, rinsed and drained

– 1 small butternut squash, peeled, seeded, and diced

– 1 onion, finely chopped

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 1 tablespoon olive oil

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon ground turmeric

– 1/2 teaspoon smoked paprika

– 1/4 teaspoon cayenne pepper (optional, for extra heat)

– 6 cups vegetable broth

– Salt and pepper to taste

– Fresh cilantro or parsley for garnish (optional)

– Lemon wedges for serving


Instructions: Spiced lentil and butternut squash soup


  1. Prepare the Ingredients:

   – Rinse the lentils thoroughly under cold water and set them aside.

   – Peel, seed, and dice the butternut squash.

   – Chop the onion, carrots, celery, and garlic.


  1. Sauté Aromatics:

   – Heat olive oil in a large pot over medium heat.

   – Add the chopped onion, carrots, celery, and garlic.

   – Sauté for about 5 minutes until the vegetables are softened.


  1. Add Spices:

   – Add cumin, coriander, turmeric, smoked paprika, and cayenne pepper to the pot.

   – Stir well to coat the vegetables in the spices and cook for an additional 2 minutes.


  1. Add Lentils and Squash:

   – Add the rinsed lentils and diced butternut squash to the pot.

   – Stir to combine with the spices and vegetables.


  1. Pour in Broth:

   – Pour in the vegetable broth, and season with salt and pepper to taste.

   – Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils and vegetables are tender.


  1. Blend (Optional):

   – For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.


  1. Adjust Seasoning:

   – Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices if desired.


  1. Serve:

   – Ladle the soup into bowls and garnish with fresh cilantro or parsley.

   – Serve with lemon wedges on the side for a burst of citrus flavor.

Enjoy your homemade spiced lentil and butternut squash soup!

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