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.
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- 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
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.
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.
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 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.
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 🙂
- 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
- 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. - 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. - 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 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 - 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!
CREAM OF MUSHROOM SOUP with Havarti cheese
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Beautiful recipe, sounds delish... must try it out someday! 🙂 Thank you for the link, much appreciated 😉
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!!!
Thank you Rose 🙂
Happy cooking!
F.