Name: Creamy Butternut Squash and Red Lentil Soup
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup butternut squash, peeled and diced; 1 medium carrot, diced; 1 stalk celery, diced; 1/2 leek, sliced; 1/4 cup red lentils, rinsed; 1 tablespoon miso paste; 2 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; Fresh herbs for garnish (optional)

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This comforting soup combines the sweetness of butternut squash with the earthiness of red lentils, enhanced by the umami flavor of miso paste. A touch of celery, leeks, and carrots adds depth and nutrition, making it a perfect warm dish for any day.

Soup

Steps

In a medium pot, heat olive oil over medium heat.
Add the diced carrot, celery, and sliced leek. Sauté for about 5 minutes, until softened.
Stir in the diced butternut squash and rinsed red lentils; cook for another 2 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash and lentils are tender.
Remove from heat and stir in the miso paste until fully dissolved.
Use an immersion blender to puree the soup until smooth (or blend in batches).
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Tips for Creamy Butternut Squash and Red Lentil Soup

For a velvety finish, blend thoroughly; if the soup seems too thick, loosen it with a little extra vegetable broth.
Keep the miso’s savory flavor balanced by tasting before adding much salt, since miso and broth can both be salty.
A sturdy pot and immersion blender make this a one-pot job; if using a countertop blender, blend in small batches and vent the lid carefully.

Drink pairing

A dry, light-bodied white wine such as Pinot Grigio
Its crisp, clean character balances the soup’s creamy texture and earthy lentils without overpowering the squash.

0% option: Sparkling water with a squeeze of lemon