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Creamy Roasted Squash, Apple, and Red Lentil Soup with Sage
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Source: https://recipheon.com/en/recipes/soups/creamy-roasted-squash-apple-and-red-lentil-soup-with-sage
About this recipe
Creamy roasted squash, apple, and red lentil soup is a seasonal dish with a smooth texture, subtle sweetness, and a pronounced sage aroma. It is especially welcome in fall and winter when you want a filling yet simple meal made with readily available produce. Squash and apple provide natural sweetness, red lentils thicken the soup without flour, and toasted pumpkin seeds add a pleasant crunch. This practical soup is easy to make at home and also tastes good the next day.
Ingredients
Soup
1 kg butternut squash or Hokkaido squash, peeled and diced
2 medium apples, peeled, cored, and diced
1 large onion, chopped
3 cloves garlic, finely chopped
1 carrot, sliced
150 g red lentils, rinsed
1.2 L vegetable broth
200 ml coconut milk
2 tablespoons olive oil
1 teaspoon dried sage
1/2 teaspoon ground cumin
1/4 teaspoon nutmeg, freshly grated or ground
salt to taste
freshly ground black pepper to taste
up to 200 ml water, optional, for adjusting the consistency
For serving
3 tablespoons pumpkin seeds
a few fresh sage leaves
1 tablespoon olive oil
Steps
Preheat the oven to 220°C. Toss the prepared pumpkin, apples and carrots with 1 tablespoon of olive oil from the Soup section and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until tender when pierced and lightly browned.
Heat the second tablespoon of olive oil from the Soup section in a large pot; reserve the tablespoon from the Serving section for later. Add the onion and cook over medium heat for 5 minutes, stirring, until softened. Add the garlic, dried sage and cumin and cook for another 30 seconds without letting the garlic brown.
Transfer the roasted pumpkin, apples and carrots to the pot along with the juices from the baking sheet. Add the rinsed lentils, pour in the broth and add the nutmeg. Stir and bring to a boil.
Reduce the heat and cook for 15–18 minutes, stirring along the bottom, until the lentils are completely soft. If the mixture is so thick that it starts sticking, add hot water 1–2 tablespoons at a time, using no more than the optional 200 ml in total. Keep the soup thick and creamy; you do not have to use all the water.
Take the pot off the heat, pour in the coconut milk and blend into a smooth soup with no firm pieces of vegetables. Season with salt and pepper to taste. If the soup still needs thinning, add small amounts of the remaining optional water, staying within 200 ml in total.
Toast the pumpkin seeds in a dry skillet for 2–3 minutes, stirring, until lightly golden and fragrant. Add the washed and thoroughly dried fresh sage leaves near the end and heat only briefly, without letting them burn. Remove the garnishes from the hot skillet. Ladle out the soup, sprinkle with the seeds and sage, and drizzle with a total of 1 tablespoon of olive oil from the Serving section.
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