Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 lb butternut squash, peeled and cut into ½-inch cubes (450g)
  • 1 cup dried red lentils, rinsed thoroughly (190g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • ¼ cup full-fat coconut milk (optional)

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly softened.
  2. Stir in the garlic, cumin, and smoked paprika, stirring constantly for 60 seconds until the spices smell toasted and fragrant.
  3. Add the cubed butternut squash and rinsed red lentils to the pot. Stir to coat the vegetables in the spiced oil.
  4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover and simmer for 20–25 minutes, or until the squash is fork-tender and the red lentils have softened and begun to break apart.
  6. Remove the bay leaf. Using an immersion blender, process the soup until it reaches your desired consistency—completely smooth or slightly chunky.
  7. Stir in the lemon juice, salt, and pepper. If using coconut milk, stir it in now for a creamier finish.