Lentil and Spinach Soup with Butternut Squash Mash
Nourishing and vibrant, this hearty soup with creamy squash mash is a cozy bowl of goodness.
Prep Time
15 minutes
COOK Time
15 minutes
TOTAL Time
30 minutes
Lentil and Spinach Soup with Butternut Squash Mash
A nourishing blend of warm spices and hearty ingredients, this vibrant soup pairs perfectly with a creamy squash mash. Packed with protein and fiber, it’s a wholesome meal ready in just 30 minutes!
Ingredients (Serves 2)
- 1 tablespoon avocado oil
- ½ butternut squash
- ½ cup water
- 1 medium sweet potato, cubed
- 1 cup red lentils, soaked for 3 hours
- 3 cups vegetable broth
- The following spices: 1 tablespoon cumin powder, 2 tablespoons salt, 1 teaspoon turmeric
- 2 tablespoons Italian seasoning
- 1 tablespoon tomato paste
- 1 tablespoon ginger, grated
- 1 cup fennel, chopped
- 1 cup celery, chopped
- 2 cups spinach, washed and chopped
- 1 cinnamon clove
- Salt and pepper to taste
- Cilantro to garnish
- Gochugaru to garnish
Directions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by removing the seeds. Coat the squash with a bit of avocado oil, and season with salt and pepper. Place on a baking sheet and bake until tender, about 25-30 minutes.
- While the squash is baking, add ½ cup water and the cubed sweet potato to a pot. Cover and let it sit over medium heat until the sweet potato is tender, about 10-12 minutes.
- In a separate Dutch oven or large pot, heat 1 tablespoon of avocado oil over medium heat. Add the cumin, salt, turmeric, ginger, fennel, cinnamon stick, and celery. Cook, stirring occasionally, until the vegetables soften and the spices are fragrant, about 5 minutes.
- Stir in the tomato paste and mix well. Add the Italian seasoning and soaked lentils, then pour in the vegetable broth. Cover with a lid and let it simmer on low heat for about 20 minutes.
- Once the sweet potatoes are tender, strain the water into the lentil soup mixture and stir to combine.
- Add the chopped spinach to the soup, mix well, and remove from heat.
- By now, the butternut squash should be done baking. Remove it from the oven, peel off the skin, and cut it into smaller pieces.
- Mash the baked butternut squash and the cooked sweet potato together in a bowl until smooth.
- To serve, scoop the sweet potato and butternut squash mash onto a plate. Ladle the lentil and spinach soup into a bowl.
- Garnish the mash with gochugaru, place some arugula on the side, and top the soup with fresh cilantro. Serve warm and enjoy!