# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup water
08 - 2 tbsp olive oil
→ Spices & Seasonings
09 - 1 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground cinnamon
13 - 1/4 tsp cayenne pepper (optional)
14 - Salt and black pepper to taste
→ Garnish
15 - Fresh cilantro or parsley, chopped
16 - Coconut cream or plant-based yogurt swirl
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, until golden and tender.
03 - Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and carrots; sauté for 5-7 minutes until softened.
04 - Add garlic, cumin, coriander, paprika, cinnamon, and cayenne (if using). Sauté for 1 minute until fragrant.
05 - Stir in the roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, until lentils and vegetables are very soft.
06 - Remove from heat. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
07 - Return the soup to low heat; adjust seasoning with salt and pepper to taste. If too thick, add a bit more water or broth.
08 - Ladle into bowls and garnish with cilantro or parsley and a swirl of coconut cream or yogurt, if desired.
