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You are here: Home / Gluten Free / BUTTERNUT SQUASH SOUP with Beluga lentils – vegan and detox recipe

BUTTERNUT SQUASH SOUP with Beluga lentils – vegan and detox recipe

03/13/2017 by Filippo Trapella 3 Comments

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

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  • 3 Lb (1.35 Kg) butternut squash
  • 1 Lb (450 g) golden potatoes
  • 1/2 Lb (225 g) dried Beluga lentils (black lentils)
  • 3 cloves garlic
  • 6 tbsp extra-virgin olive oil
  • 1 sprig fresh dill
  • 1/2 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
  • 1/2 Lb (225 g) dried Beluga lentils (black lentils)
  • 3 cloves garlic
  • 6 tbsp extra-virgin olive oil
  • 1 sprig fresh dill
  • 1/2 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

 

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BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

Filed Under: Appetizers, Gluten Free, Paleo, Recipes, Soups, Vegan, Vegetarian Tagged With: beluga, beluga lentils, black lentils, butternut squash, cream soup, detox, dill, healthy, recipe, soup, squash, vegan

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Comments

  1. Deep Web says

    04/15/2017 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

    11/07/2020 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

      11/07/2020 at 10:26 am

      Thank you Rose 🙂
      Happy cooking!
      F.

      Reply

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