• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    This butternut squash soup is tasty and healthy; really a vegan and detox delicacy! The squash cream is sweet and spicy, thanks to the Cayenne pepper and turmeric powder. The Beluga lentils are delicious surprise into the cream soup. Finally, fresh dill gives a pleasant note of freshness.

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 3 Lb (1.35 Kg) butternut squash
    • 1 Lb (450 g) golden potatoes
    • ½ Lb (225 g) dried Beluga lentils (black lentils)
    • 3 cloves garlic
    • 6 tbsp extra-virgin olive oil
    • 1 sprig fresh dill
    • ½ tsp Cayenne pepper
    • 1 tbsp turmeric powder
    • to taste table salt

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    SAUTEED ONION AND GARLIC

    First of all, peel the onion then reduce it into slices. After that, peel and crush 2 cloves of garlic. Now, pour 4 tbsp of olive oil into a bottom-thickened heavy pot. Place the pot eventually over medium/low heat and saute the onion and garlic along with the Cayenne pepper until golden and translucent, stirring occasionally.

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    HOW TO COOK BELUGA LENTILS

    Place another pot full of water over medium/high heat and bring to boil, then rinse the Beluga black lentils and boil 15 mins until done, but still in shape. Finally, place the pot far from the heat and let the lentils rest into their water.

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    SQUASH AND POTATOES

    Peel the squash, reduce into dices and discard any seeds and tough parts. Now, Peel and dice the potatoes. Once the onion and garlic are done, add the potatoes, and squash, and turmeric powder; stir well, then add hot water, just the quantity to cover the vegetables. Finally, cover the pot and set the flame to let the soup gently simmer about 1 hour, until the squash and potatoes are well done and soft.

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    BUTTERNUT SQUASH SOUP AND BELUGA LENTILS

    When the vegetables are cooked, blend the soup until smooth and consistent. Add salt to taste. After that, pour 2 tbsp of olive oil and saute 1 peeled and crushed clove of garlic until golden. Finally, raise the beluga lentils and stir-fry a few mins along the golden clove of garlic. Add salt as needed.

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    SERVING THE BUTTERNUT SQUASH SOUP

    Pour the butternut squash soup into the bowls, then add a few tbsp of beluga lentils and garnish with fresh dill. Serve hot, but not too much!

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    5.0 from 2 reviews
    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe
     
    Print
    Prep time
    1 hour
    Total time
    1 hour
     
    This butternut squash soup is tasty and healthy; really a vegan and detox delicacy! The squash cream is sweet and spicy, thanks to the Cayenne pepper and turmeric powder. The Beluga lentils are delicious surprise into the cream soup. Finally, fresh dill gives a pleasant note of freshness.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Soup
    Cuisine: International
    Serves: 4
    Ingredients
    • 3 Lb (1.35 Kg) butternut squash
    • 1 Lb (450 g) golden potatoes
    • ½ Lb (225 g) dried Beluga lentils (black lentils)
    • 3 cloves garlic
    • 6 tbsp extra-virgin olive oil
    • 1 sprig fresh dill
    • ½ tsp Cayenne pepper
    • 1 tbsp turmeric powder
    • to taste table salt
    Instructions
    1. SAUTEED ONION AND GARLIC
      First of all, peel the onion then reduce it into slices. After that, peel and crush 2 cloves of garlic. Now, pour 4 tbsp of olive oil into a bottom-thickened heavy pot. Place the pot eventually over medium/low heat and saute the onion and garlic along with the Cayenne pepper until golden and translucent, stirring occasionally.
    2. HOW TO COOK BELUGA LENTILS
      Place another pot full of water over medium/high heat and bring to boil, then rinse the Beluga black lentils and boil 15 mins until done, but still in shape. Finally, place the pot far from the heat and let the lentils rest into their water.
    3. SQUASH AND POTATOES
      Peel the squash, reduce into dices and discard any seeds and tough parts. Now, Peel and dice the potatoes. Once the onion and garlic are done, add the potatoes, and squash, and turmeric powder; stir well, then add hot water, just the quantity to cover the vegetables. Finally, cover the pot and set the flame to let the soup gently simmer about 1 hour, until the squash and potatoes are well done and soft.
    4. BUTTERNUT SQUASH SOUP AND BELUGA LENTILS
      When the vegetables are cooked, blend the soup until smooth and consistent. Add salt to taste. After that, pour 2 tbsp of olive oil and saute 1 peeled and crushed clove of garlic until golden. Finally, raise the beluga lentils and stir-fry a few mins along the golden clove of garlic. Add salt as needed
    5. SERVING THE BUTTERNUT SQUASH SOUP
      Pour the butternut squash soup into the bowls, then add a few tbsp of beluga lentils and garnish with fresh dill. Serve hot, but not too much!
    3.5.3226

     

    CREAM OF MUSHROOM SOUP with Havarti cheese

    CREAM OF MUSHROOM SOUP with Havarti cheese

    PRINTABLE VERSION

    BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

    « PAN-SEARED SWORDFISH with Italian Salmoriglio marinate
    KUNG PAO CHICKEN RECIPE & HISTORY - all you need to know! »

    Reader Interactions

    Comments

    1. Deep Web says

      April 15, 2017 at 8:22 am

      Beautiful recipe, sounds delish... must try it out someday! 🙂 Thank you for the link, much appreciated 😉

      Reply
    2. Rose Martine says

      November 07, 2020 at 12:43 am

      This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!

      Reply
      • Filippo Trapella says

        November 07, 2020 at 10:26 am

        Thank you Rose 🙂
        Happy cooking!
        F.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme