Butternut Squash and Red Lentil Soup

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Serves 4

Cook this

Ingredients

• 15 ml olive oil
• 1 onion (diced; Zwiebel)
• 2 garlic cloves (minced; Knoblauchzehen)
• 10 g ginger (grated; Ingwer)
• 3 g cumin (Kreuzkümmel)
• 3 g smoked paprika
• 1 butternut squash (about 1 kg, peeled, seeded and cut into 1.5 cm cubes; Butternut-Kürbis)
• 150 g red lentils (rinsed; rote Linsen)
• 900 ml vegetable broth (Gemüsebrühe)
• 200 ml coconut milk (Kokosmilch)
• 15 ml lemon juice (Zitronensaft)
• salt
• black pepper
• 60 g Greek yogurt (griechischer Joghurt)
• 20 g pumpkin seeds (Kürbiskerne)
• 4 bread (slices, toasted; Brot)

Steps

1. Heat olive oil (15 ml) in a large pot over medium heat. Add onion (1) and cook ⏲ 5 minutes until soft. Stir in garlic cloves (2), ginger (10 g), cumin (3 g) and smoked paprika (3 g) and cook ⏲ 1 minutes until fragrant.
2. Add butternut squash (1), red lentils (150 g) and vegetable broth (900 ml). Bring to a boil, then simmer partly covered ⏲ 20–25 minutes, until the squash and lentils are very soft.
3. Mash the soup with a potato masher right in the pot, then whisk hard, until mostly smooth. The lentils and squash break down completely, so a few small soft pieces are fine. Stir in coconut milk (200 ml) and lemon juice (15 ml) and warm through ⏲ 2 minutes. Season with salt and black pepper.
4. Serve each bowl with a spoonful of Greek yogurt (60 g), a sprinkle of pumpkin seeds (20 g) and bread (4) on the side.