Red Lentil and Butternut Squash Soup

Perfect for a chilly winter's night, this soup is tan easy way to use up leftover roasted butternut squash. Aromatic, filling and colorful.  The recipe is easily scalable to suit however much squash you have left over... weigh your squash and reduce or increase ingredients proportionally.  I suspect it would work well with sweet potatoes.

The basic recipe comes from The Kitchin.

Easily serves 6 people with large bowls of soup.  

Ingredients and Modifications

I skipped the croutons and - for those who don't tolerate cumin well - replaced the cumin with coriander seeds (3/8t coriander seeds replaces 3/4t cumin seeds for a total of 1 t coriander seeds).  I used vegetable broth instead of chicken stock.

The lemon juice is very important!

To keep the meal from being too much of one flavor, I recommend serving with a dark green vegetable - maybe a spinach side salad or, in our case, steamed broccoli with toasted almond slivers.

Gluten free

If you want to make this gluten free, be sure to choose gluten free red lentils (some red lentils are not packaged in gluten free environments) and gluten free broth.

- submitted by Jane Smith; approved by the whole family