Original video by @carolinagelen — all credit to the creator.
Butternut Squash and Lentil Soup
A creamy, comforting soup of roasted butternut squash, sweet roasted onion and garlic, and lentils blended smooth with whole milk. Smoky paprika and a kick of cayenne finish it off, and it's great with toast.
Ingredients
- 2 poundbutternut squash · scrubbed
- 1yellow onion · halved
- 1garlic bulb · halved
- —extra-virgin olive oil
- 1 15-ounce canlentils · drained and rinsed
- 4 cupswhole milk · plus more as needed
- 1 teaspoonpaprika
- 1/2 teaspooncayenne pepper
- —salt · to taste
- —toast · for serving
Steps
- 1
Heat the oven to 425°F (215°C).
- 2
Wrap the squash tightly in 2 layers of aluminum foil. Bake for 1 to 1 1/2 hours, until it is completely soft.
- 3
Put the onion and garlic in a small baking dish, drizzle them with olive oil, and turn them cut-side down. Bake for about 30 minutes, until soft. You can bake them alongside the squash.
- 4
Let the squash cool until it is lukewarm, then carefully unwrap it and put the whole squash in a large blender.
- 5
Peel the skins off the garlic and onion and add them to the blender with the milk and lentils.
- 6
Take the plug out of the blender lid, cover the lid with a towel, and blend until smooth.
- 7
Season with the paprika, cayenne pepper, and salt to taste. Add more milk if you want a thinner soup.
- 8
Serve with toast.
Creator's notes
The squash, onion, and garlic can roast at the same time. Add more milk if you prefer a thinner consistency.
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