Name: Butternut Squash Soup with Crispy Lentils
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 null butternut squash ((3 lbs or 1.3 kg total)); 3 tbsp extra virgin olive oil (plus more for roasting squash); 1 tsp kosher salt (plus more for seasoning); null null black pepper (Freshly cracked); 3 cup vegetable broth ((720 to 960 mL) good-quality); 1 null onion (large, finely chopped); 8 null garlic cloves (finely chopped); 0.5 tsp red wine vinegar (more as needed (or freshly squeezed lemon juice)); 0.75 cup green lentils ((150 to 200g)); 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.5 tsp ground ginger; 0.25 tsp ground coriander; 0.25 tsp white pepper; 0.25 tsp cayenne pepper (for a kick); 0.25 tsp ground nutmeg (or 0.125 tsp pre-ground); 0.5 cup full-fat coconut milk ((120g), well-stirred); 0.5 cup cashew cream ((120g)); 1 handful fresh parsley (or fresh cilantro (chopped, optional)); null null sea salt (Flaky); null null bread (Crusty, to serve 4, toasted if desired)

Instructions

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1

Preheat the oven to 400ºF/205ºC. Arrange two oven racks, one on the bottom and one in the middle.
2

Cook the lentils. Bring a medium Dutch oven or saucepan of [water] to a boil. Season with a few pinches of [salt] and add the [green lentils]. Reduce heat and simmer for ~ mins (8). Taste a lentil—it should be cooked through but with a bite. Drain well and transfer to a dish towel to dry out.
3

Prep and roast the squash. While the lentils are cooking, slice the squash (1 butternut) in half, vertically, then scoop out the seeds (no need to peel). Make crosshatch marks in the flesh with a paring knife. Drizzle each half, flesh side up, with some [olive oil] and rub in. Season the flesh with [salt] and [black pepper]. Line a rimmed sheet with parchment paper. Place squash flesh side down. Roast on bottom rack for 55 mins (45 to), or until somewhat browned and fork tender. If having trouble slicing, microwave the whole squash for 3 mins (2 to) to soften slightly.
4

If making the [cashew cream] (see 2nd recipe card), start on that now.
5

Prep the lentils. Add the [green lentils] to a second rimmed sheet pan and toss with olive oil (1 tbsp) and sprinkle with a few pinches of [salt] and [black pepper]. Spread out to distribute so there's minimal overlap. Set aside for now.
6

Roast the lentils. When the [butternut squash] has mins (20) left, add the pan of [green lentils] to the middle oven rack. Roast for mins (15). If the lentils have not crisped up, shake the pan to toss and roast for mins (5 more) until crispy but not rock hard.
7

Meanwhile, cook the aromatics. Heat olive oil (2 tbsp) in the saucepan used earlier over medium-high. Once hot, add the onion (1) and season with a pinch of [salt]. Cook for about mins (7), or until softened and turning color. Add the cloves (8 garlic) and cook for another mins (2), stirring frequently. Add the [spice blend] and stir for seconds (30). Pour in vegetable broth (3 cup), scraping up any browned bits. Simmer for mins (5), then remove from the heat.
8

When the [butternut squash] is done, peel off the skin with your hands. Transfer flesh to a 64 oz / 2L stand blender (if smaller, blend in two batches. Or use an immersion blender for a rustic soup). Pour in the [onion-broth mixture], the [coconut milk] or [cashew cream] if using, kosher salt (1 tsp), and red wine vinegar (0.5 tsp) (or [lemon juice]). Remove the center cap and cover with a dish towel to allow steam to vent. Blend until smooth, creamy, and warmed through. If too thick, add more [vegetable broth] or [water]. Taste, adding [salt/pepper] or [red wine vinegar] to taste.
9

Pour soup into bowls, top with [crispy lentils], and chopped [fresh parsley], if using. Drizzle on a bit of [olive oil] and sprinkle with a pinch of [flaky sea salt]; serve [bread] alongside the soup.