Red Lentil Soup with Butternut Squash
Add butternut squash to basic red lentil soup, and enjoy the flavor sensation! Simple and easy to make, this delicate orange-colored soup will keep people guessing!
Ingredients
- oil for pan
- 1 onion chopped
- 2 t smoked paprika
- 1 lb red lentils
- 3 qt liquid - broth and water combined as desired
- salt to taste as needed
- 1 1/2 lb butternut squash peeled and cut in chunks
Instructions
- Heat oil in soup pot, and lightly saute. When softened, add paprika. Add rinsed red lentils.
- Add three quarts of a combination of light broth (chicken or vegetable) and water, in whatever proportion works for you. Add salt if liquid not salted.
- Add peeled and cut up squash. Bring to a boil, simmer half an hour or until lentils fall apart and squash is tender.
- Use an immersion blender to puree soup. Taste and adjust salt and paprika if needed.
- Serve hot.