Butternut Squash and Lentil Soup
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 People
  • Ghee or butter- 1 tbsp
  • Ginger, minced- ½ tbsp
  • Garlic, minced- ½ tbsp
  • Onion, chopped small- 1, large
  • Garam masala- 1 tsp
  • Coriander powder- 1½ tsp
  • Kashmiri red chili powder- ¾ tsp
  • Cumin powder- ½ tsp
  • Salt- a few pinches
  • Ground pepper- ½ tsp (optional)
  • Butternut squash, diced- 1
  • Chicken stock or vegetable stock, low sodium- 1 cup + ½ cup ( or use 1 bouillon cube dissolved in 1½ cups water)
  • Red lentil, rinsed- 1 cup
  • Water- ½ cup, to thin down soup
  • Fried Onions- ½ cup, (store-bought))
  • Cilantro, chopped- 2 handful
  1. Place a soup pot or large saucepan over medium heat, add ghee or butter.
  2. Add onion and a few pinches of salt, saute till translucent.
  3. Add minced ginger and garlic, saute for a few minutes.
  4. Add garam masala, coriander powder, kashmiri red chili powder and cumin powder, saute for a few seconds.
  5. Add diced butternut squash, saute for a few minutes.
  6. Add 1 cup chicken stock or vegetable stock, cook covered till squash turns just tender.
  7. Add red lentil and ½ cup more chicken stock, cook covered till lentils are cooked.
  8. Don't over cook the lentils.
  9. Remove the pot from the heat, coarsely puree the mixture using a hand blender. Don't puree to a smooth paste, leave a few chunks of squash and whole lentils.
  10. Return the pot over the heat, add water to thin down the soup.
  11. Add ground pepper if needed for spice.
  12. Add fried onions and cilantro, cook for a few minutes.
  13. Taste and add salt if needed. As chicken stock has salt in it you don't have to add too much salt so be careful while adding salt.
  14. Serve in a soup bowl, garnish with fried onions and enjoy the hearty and warm soup.
~I used store bought fried onions.

~Use low-sodium chicken stock.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/butternut-squash-and-lentil-soup/