Creamy Red Lentil Butternut Squash Soup
A cozy, nourishing soup made with creamy red lentils, tender butternut squash, and warm spices, finished with a touch of Greek yogurt.
Equipment
- 1 Pressure cooker
- 1 Immersion blender
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 cup diced red onion
- 2 teaspoons grated garlic
- 4 cups peeled and diced butternut squash
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- ½ teaspoon turmeric
- kosher salt and black pepper to taste
- 1 cup dried red lentils
- 4 ½ cups low sodium vegetable broth
- ¾ cup plain Greek yogurt 2% or full fat
- smoked almonds, cilantro, Greek yogurt, and smoked paprika for topping
Instructions
Instructions
- Heat olive oil in a pressure cooker on medium heat. Add diced red onion and sauté for 4-5 minutes.
- Add grated garlic and cook 30 seconds until fragrant.
- Stir in cumin, smoked paprika, coriander, turmeric, salt and pepper. Cook for 1 minute to toast the spices.
- Add butternut squash and red lentils. Stir to coat with spices.
- Pour in vegetable broth and stir. Close lid and lock the pressure cooker.
- Bring to high pressure and cook for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully open lid and use immersion blender to puree soup until smooth. Adjust salt and pepper to taste.
- Serve warm with a dollop of Greek yogurt and garnish with smoked almonds, cilantro or smoked paprika.
Notes
Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.