# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Spices
06 - 1 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp chili flakes, optional
11 - Salt and black pepper to taste
→ Liquids and Oils
12 - 2 tbsp olive oil
13 - 5 cups vegetable broth
→ Finishing
14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
02 - While squash roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced onion and sliced carrots, sauté for 5 minutes until softened.
03 - Add minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili flakes if using. Cook for 1 minute until aromatic.
04 - Add rinsed red lentils to the pot and stir to coat evenly with the spiced oil.
05 - Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils become soft.
06 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky according to preference.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley.
