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Bowl of Red Lentil Soup with Butternut Squash
Anne Murphy

Red Lentil Soup with Butternut Squash

5 from 8 votes
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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 quarts
Course: Soup
Cuisine: American, Gluten Free
Ingredients Method

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

Method
 

  1. Heat oil in soup pot, and lightly saute. When softened, add paprika. Add rinsed red lentils.
  2. 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.
  3. Add peeled and cut up squash. Bring to a boil, simmer half an hour or until lentils fall apart and squash is tender.
  4. Use an immersion blender to puree soup. Taste and adjust salt and paprika if needed.
  5. Serve hot.