Red Lentil & Squash Soup with Croutons

Prep Time20 mins
Cook Time1 hr
Total Time1 hr
Servings: 4 servings

Ingredients

SOUP

  • 2 lb butternut squash peeled deseeded and cut into 1" pieces
  • Olive oil
  • 2 onions finely chopped
  • 4 garlic cloves crushed
  • 3/4 t cumin seeds
  • 3/4 t coriander seeds
  • 1/2 t ground cinnamon
  • 3/4 c 160g red lentils, rinsed
  • 3 c Crowded Kitchen Garden Vegetable Stock or Classic Chicken Stock
  • Juice of 1/2 lemon
  • Sea salt & black pepper

TOPPINGS

  • 2 slices stale bread sourdough's good
  • 2 T za'atar
  • Evoo
  • Chopped parsley or cilantro leaves

Instructions

  • Preheat oven to 400
  • Toss squash in oil and roast on sheet pan for 20-30 minutes til soft
  • Saute onion in dutch oven, med heat for 10 minutes. Add garlic, reduce heat & cook another few minutes
  • Dry toast & grind cumin & coriander seeds, the add cinnamon. Add spices to pot onions & fry for a few minutes
  • Add the lentils and 1 Q just-boiled water. Cover & simmer for 10 minutes.
  • Once lentils have softened, add stock, squash, lemon juice, 1 t salt, 1/2 t pepper. Simmer another 10 minutes
  • Once lentils are fully cooked, take pot off heat and blend soup with immersion blender. Taste & adjust