The Pioneer Woman Tasty Kitchen
Profile Photo

Butternut Squash Lentil Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Butternut Squash Lentil Soup with garlic and sea salt pita chips. A healthy, hearty, traditional lentil soup revamped with some fall attitude.

Ingredients

  • 4 Tablespoons Ghee, Butter, Or Oil Of Choice
  • 1  Large Onion Roughly Chopped
  • 2  Carrots, Peeled And Roughly Chopped
  • 1  Medium Potato, Peeled And Roughly Chopped
  • ½ cups Butternut Squash, Peeled And Roughly Chopped
  • 1  Large Tomato, Roughly Chopped
  • 2 cups Red Lentils
  • 1 teaspoon Minced Or Grated Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • ½ teaspoons Ground Coriander
  • Salt To Taste
  • 1 teaspoon Pepper
  • 4 cups Chicken Or Vegetable Stock
  • 5 cups Water
  • FOR THE PITA CHIPS:
  • 12  Mini Whole Wheat Pitas
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Garlic

Preparation

Melt the ghee or butter in a large pot. Add onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5–7 minutes, until vegetables start to soften.

Add tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.

Add stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.

For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6–8 minutes until browned and crisp. Serve with lentil soup.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Potato Leek Soup
Profile Photo by Butter and Things in Soups
Potato Leek Soup is a warm comforting soup bursting with creamy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Broccoli Gorgonzola Cream Soup
Profile Photo by BakeUp Artist in Soups
I don't know anyone who likes broccoli. And I found a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Creamy White Bean and Ham Hock Soup
Profile Photo by Lori Kemph | Mutt & Chops in Soups
The perfect marriage of creamy, tender white beans and the smoky,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Hearty Mushroom Bisque
Profile Photo by Lori Kemph | Mutt & Chops in Soups
What can be more comforting than a beautifully earthy, creamy, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
Profile Photo by Erin Amundsen in Soups
Tomatoes turn sweet when roasted with red peppers. This recipe calls...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy