Red Lentil Butternut Squash Soup
223kcal
This simple red lentil butternut squash soup is rich, creamy, and full of flavor! Red lentils are indeed a soup's best friend, and mixed with butternut squash, you have the makings of a classic comfort food. Serve this simple and nourishing soup with a hunk of whole grain bread, relax, and savor the moment.
Ingredients
- 1 Yellow Onion Large dice
- 1 Butternut Squash Around 3 lbs.
- 2 cups Red Lentils 1 lb bag of dried lentils
- 2 tsp Dried Sage 2 Tbs. minced if. fresh
- 2 Bay Leaves
- 7 cups Vegetable Broth
- ½ tsp salt
- ¼ tsp Ground Pepper
- 2 carrots Optional
Instructions
Squash Prep
Trim off the top and the bottom of the squash and stand it on a cutting board to cut in half. If needed, cut the squash in half and repeat cutting as above. Using a large spoon, scrape out the seeds. Then cut the pieces into one inch slices that you can cut down to one inch cubes. The more uniform you cut the more evenly the squash will cook.- Saute and Simmer
- In a non-stick stockpot, add the onions to medium-high heat and cook, stir regularly, for about 5 minutes or until soft. Add the cubed squash and sage and continue to cook for 5 minutes.Add the broth, lentils, salt and pepper. Bring to a boil. Reduce to a medium simmer for about 30 minutes or until the squash is fork tender and the lentils are soft.Puree in the pot with an immersion or stick blender for a creamy and smooth soup.
Instant Pot Method
- Set on manual and add chopped onions and sautee for 3 minutes. Add the remaining ingredients, set the instapot for 40 minutes seal with cover and set the valve. It will take about 15 minutes for the pressure to set and the time to start counting down.
- Once done manually and carefully release the pressure. Remove the lid and take out the bay leaves. Use a wand blender to puree the soup in the pot. If you don’t have one use a high speed blender to puree the soup.