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5 from 10 votes
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Creamy Coriander Butternut Squash And Red Lentil Soup

Course Side Dish, Soup
Cuisine Middle Eastern
Keyword butternut squash lentil and spinach soup, butternut squash soup with cumin and coriander, kayla butternut videos, lentil squash soup, pinch of yum red lentil soup, red lentil and butternut squash soup, red lentil and squash soup, red lentil butternut squash soup, red lentil squash soup, squash and coriander soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 328 kcal
Author Catherine Katz

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 20 oz packages of fresh peeled cut-up butternut squash
  • 9 cups water
  • 1 ½ cup dry red lentils
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 2 Tbsp tomato concentrate
  • 1 1/2 tsp salt
  • Fresh ground black pepper to taste

Instructions

  1. Heat the olive oil in a heavy pan and stir in the chopped onion and garlic for a few minutes until soft.
  2. Add the coriander, cumin, cinnamon, turmeric and tomato concentrate and stir.
  3. Add the butternut squash and water and bring to a boil uncovered.
  4. Lower the heat to a simmer and continue to cook for 20 minutes covered.
  5. Add the lentils, stir and continue to simmer for an additional 15 minutes or until the butternut squash and lentils are very soft.
  6. Add salt and pepper.
  7. Place in food processor or blender and purée until smooth.
  8. Ladle in a soup bowl and sprinkle with a pinch of coriander and cinnamon.
  9. Stir the surface gently so as to get a swirl on the surface…et voilà!