Description
This Batch-Cook Hearty Lentil & Winter Squash Soup is a comforting, nutrient-packed dish perfect for chilly days. Featuring tender French green lentils and sweet butternut squash simmered with aromatic vegetables and warming spices, this soup combines creamy texture with vibrant flavors. Ideal for batch cooking, it is easy to prepare in a single pot and packed with wholesome ingredients to nourish the body and delight the palate.
Ingredients
Scale
Vegetables & Aromatics
- 1½ cups diced yellow onion (1 large)
- 1 cup diced carrot (2 medium)
- ½ cup diced celery (1 rib)
- ½ cup diced parsnip (1 small)
- 4 cups butternut squash cubes (¾-inch)
- 2 garlic cloves, minced
- 1 cup chopped kale or spinach
- ¼ cup chopped fresh parsley
Pantry Items & Spices
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ cup apple cider
- 1½ cups French green lentils, rinsed
- 2 bay leaves
- 6 cups low-sodium vegetable broth
- Zest and juice of ½ lemon
- Kosher salt & black pepper to taste
Instructions
- Warm the pot: Heat a 7-quart Dutch oven over medium heat for 90 seconds to prepare for sautéing.
- Sauté aromatics: Add olive oil, diced onion, carrot, celery, and parsnip to the hot pot. Season with ½ teaspoon kosher salt. Cook for 6–7 minutes, stirring occasionally, until the edges of the vegetables start to brown, developing rich flavor.
- Bloom paste & spices: Clear a space in the center of the pot and add tomato paste, minced garlic, ground cumin, smoked paprika, and ground cinnamon. Stir continuously for 90 seconds to release the aromas and deepen the spice flavors.
- Deglaze: Pour in the apple cider and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot, incorporating that flavor back into the base.
- Simmer: Stir in the rinsed French green lentils, butternut squash cubes, bay leaves, and low-sodium vegetable broth. Bring the soup to a boil, then cover the pot with a lid and reduce the heat to low. Let it simmer gently for 35 minutes, allowing the lentils and squash to become tender.
- Blend: Remove and discard the bay leaves. Using an immersion blender, pulse the soup 4–5 times to create a creamy texture while leaving some chunky bits for body and interest.
- Finish: Stir in the lemon zest, lemon juice, chopped kale or spinach, and fresh parsley. Simmer uncovered for 2 minutes to wilt the greens. Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot for a hearty, nutritious meal.
Notes
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a vegan and gluten-free meal, ensure the vegetable broth is certified gluten-free and contains no animal products.
- If you prefer a smoother soup, blend more thoroughly to your desired consistency.
- Substitute butternut squash with other winter squash varieties like kabocha or acorn if desired.
- Lemon juice added at the end brightens the flavor and balances the earthiness of lentils and squash.
