Red Lentil and Squash Soup

• porzioni: Yield Serves 4
• tempo totale: Time 45 minutes

Ingredienti

2 pounds butternut squash, peeled, seeded, and cut into 1- inch pieces (6 cups)

¼ cup extra-virgin olive oil, divided, plus extra for drizzling

2 teaspoons chili powder, divided, plus extra for serving

1¼ teaspoons table salt, divided

½ teaspoon pepper, divided

1 large shallot, sliced thin

3 garlic cloves, sliced thin

5 cups chicken broth

1 cup dried red lentils, picked over and rinsed

¼ cup plain Greek yogurt

Istruzioni

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss squash, 1 tablespoon oil, ½ teaspoon chili powder, ½ teaspoon salt, and 1 teaspoon pepper together on rimmed baking sheet. Roast until squash is well browned and tender, about 25

2. Meanwhile, heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 5 minutes. Add remaining 1½ teaspoons chili powder and cook until fragrant, about 30 seconds. Stir in broth, lentils, ½ teaspoon salt, and remaining 1 teaspoon pepper and bring to boil. Reduce heat to low; cover; and simmer until lentils are completely broken down, about 15 minutes.

3. Stir squash into lentil mixture; blend with immersion blender until smooth (add up to 1 tablespoon water as needed to thin soup). Season with salt and pepper to taste. Remove from heat and cover to keep warm. Combine yogurt, 1 tablespoon water, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt in small bowl. Serve soup dolloped with yogurt sauce, sprinkled with extra chili powder, and drizzled with extra oil.

Note

Super delicious. I bought pre-chopped butternut squash and it worked great. Frozen would probably be fine too because it’s just blended in the end. I added a dash of heavy cream after I killed the heat, and some curry powder to the spice blooming step.