Creamy Orange Lentil, Butternut Squash & Sage Soup
A velvety, naturally creamy soup celebrating the vibrant orange hues of autumn. Roasted butternut squash and orange lentils blend together with warming herbs for a cozy bowl that's nourishing, beautiful, and perfect for sweater weather.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 3 cups butternut squash peeled and cubed
- 1 cup orange lentils rinsed
- 4 cups vegetable broth plus more if needed
- Salt and freshly ground black pepper to taste
- Optional Garnishes:
- Toasted pumpkin seeds
- Crispy sage leaves
- Chopped parsley
- Sprinkle of smoked paprika
Instructions
- Preheat oven to 425°F (220°C).
- Arrange the butternut squash on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- Meanwhile, heat olive oil in a large soup pot over medium heat.
- Add onion and cook for 5 minutes until softened.
- Stir in garlic, sage, thyme, and smoked paprika. Cook for 30 seconds until fragrant.
- Add the roasted squash, orange lentils, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are very soft.
- Blend until completely smooth using an immersion blender or countertop blender.
- Add additional broth if needed to achieve your desired consistency.
- Season with salt and pepper to taste.
- Serve warm with toasted pumpkin seeds or crispy sage leaves.
Notes
Nutrition Information
Per Serving (Approximate)- Calories: 175
- Protein: 8 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Sugars: 4 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Sodium: 420 mg (varies by broth)
- Potassium: 650 mg
- Iron: 3 mg
- Vitamin A: 140% DV
- Vitamin C: 25% DV