Red Lentil Butternut Squash Soup


2 servings


  • 1/2

    cups red lentils

  • 1/2

    yellow onion, diced

  • 2

    cloves garlic, diced

  • 1

    cup butternut squash, cubed

  • 1

    tsp olive oil

  • 3

    cups vegetable broth

  • 1/2

    tsp red chili flakes

  • 1/2

    tsp paprika

  • 1/2

    tsp salt


STEP 1: In a large pot over medium heat, add olive oil, onions, and garlic. Sauté for 2-3 minutes. Add red chili flakes, butternut squash, paprika, and salt. Sauté for another 3 minutes.
STEP 2: Add in the remaining ingredients. Heat to a boil then reduce to a simmer, pot covered. Cook until the lentils are soft (about 20 minutes.) If desired, carefully blend soup to make smooth.


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