Recipe for butternut squash soup with sweet potato
This recipe for butternut squash soup with sweet potatoes and red lentils is healthy and easy to make! It's simple yet super creamy and very delicious. Whether you're looking for a quick lunch or a comforting healthy dinner, this butternut squash soup is the way to go!
Servings: 3 people
Calories:
Cost: 10$
Equipment
- Oven
- knife
- Blender
- small jar/bowl
Ingredients
- a small butternut squash
- a medium sweet potato
- 2 medium carrots
- a red onion
- a small head of garlic
- ½ cup red lentils
- a piece of fresh ginger
- a root of fresh turmeric
- 2 tablespoons cold-pressed olive oil
- some salt
- 1 tablespoon dry oregano
- ½ tablespoon Indian curry
- pinch of cayenne (optional)
- roasted pepitas (pumpkin seeds) for topping
- ½ or 1 cup cashew nuts
- hot water/broth (the amount will depend)
Instructions
- Set your oven to 200°C/ 392°F
- Clean and tap dry carrots, sweet potato, and butternut squash. Poke holes into the sweet potato & butternut to speed up the cooking
- Lay a parchment paper on an oven rack, place the butternut alone, and put it in the oven to roast for 10 minutes
- During that time cut off the top head of the garlic to expose all the cloves (see the roasted garlic in the post)
- After the 10mins, put the carrots, sweet potato, onion, head of garlic, on the rack and continue roasting till tender (about 45mins)
- Place cashew nuts in a small jar/bowl and add a cup of hot water to soften them up as you cook the lentils
- Now, clean the lentils, chop the ginger and turmeric
- Place a saucepan on medium-high heat and add the lentils, ginger, turmeric, curry, salt, oregano, and stir well
- Add 2 cups of vegetable broth or water and bring to a boiling point. Cover and simmer the lentils for about 6 minutes
- Insert a fork or knife in the butternut to check the cooking. If soft, it's cooked if not, continue roasting...
- When the roasting is done, remove the veggies and wait for them to cool
- Peel the sweet potato, onion, chop off the extreme parts of carrots, and cut the vegetables into chunks. You may opt not to use all
- Pour the cooked lentils and their broth, the cashews in their water, in your blender, get some cloves of garlic and the chunks of veggies, and add them
- Blend. Be cautious not to force your blender, keep on adding water/broth till you get a creamy smooth soup
- Add the olive oil, cayenne, then blend. Taste to adjust the seasoning
- Serve your soup in bowls, top with some roasted pepitas or nuts/seeds of your choice
- We love this butternut squash soup with some homemade bread
Notes
- The cooling time is not included as you can opt to roast the veggies ahead of time.
- Choose small butternut, better you roast 2 small ones than 1 huge that will take time to roast!
- Do not peel the butternut, the skin will be soft and it's edible!
- Have ample hot water/broth to add to the blender. The sweet potato yields a very thick puree.
- If it's your first time pureeing a sweet potato, start with a small amount, you can add the rest as you blend.
- Roast extra veggies and save them for future recipes, this will not only save you time but also cut on electricity consumption!
- If you've extra soup, store it in a tightly closed bowl/jar, place the jar in your fridge for up to 5 days.