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
Servings: 6
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
For serving
3 tablespoons pumpkin seeds
a few fresh sage leaves
1 tablespoon olive oil
Steps
Preheat the oven to 220°C. Toss the squash, apples, and carrot with 1 tablespoon of the olive oil and a pinch each of salt and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, until tender and lightly browned.
Heat the remaining olive oil in a large pot. Add the onion and cook over medium heat for 5 minutes, until softened. Add the garlic, sage, and cumin and cook for another 30 seconds.
Add the roasted squash, apples, and carrot to the pot along with the rinsed lentils. Pour in the broth, season with the nutmeg, and bring to a boil.
Reduce the heat and simmer for 15–18 minutes, until the lentils are completely tender. If the soup becomes too thick, add a little water or broth.
Remove the pot from the heat, pour in the coconut milk, and blend the soup until smooth. Season to taste with salt and pepper.
Toast the pumpkin seeds and sage leaves in a dry skillet for 2–3 minutes. Serve the soup hot, sprinkled with the seeds and sage and drizzled with the reserved 1 tablespoon of olive oil.
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