Creamy Roasted Butternut Squash & Lentil Soup
A cozy, creamy soup with roasted vegetables, warming spices, lentils, and silken tofu for extra protein.
INGREDIENTS
• 1 large butternut squash, halved lengthwise and seeded
• 1 red bell pepper, seeded and quartered
• 1 medium onion, cut into wedges
• 1 shallot, peeled and halved
• 1 carrot, cut into chunks
• 1–2 whole heads of garlic
• 1–2 tablespoons olive oil, divided
• ½ cup dry red lentils, rinsed
• 1-inch piece fresh ginger, peeled and grated
• 8–12 ounces silken tofu, drained
• 1 can (13.5–14 ounces) full-fat coconut milk; reserve 2 tablespoons for topping
• 3–4 cups (24–32 ounces) chicken or vegetable broth, plus more to thin if needed
• 1½ teaspoons curry powder
• 1 teaspoon smoked paprika
• ¾ teaspoon ground turmeric
• ½ teaspoon dried thyme
• ¼ teaspoon ground cinnamon
• ⅛–¼ teaspoon ground allspice
• Salt and freshly ground black pepper, to taste
• 1–2 teaspoons fresh lime juice, to taste
ROAST THE VEGETABLES
1. Heat the oven to 400°F. Line a large baking sheet (or two, to avoid crowding).
2. Lightly coat the squash cut sides with some of the olive oil and place cut-side down. Toss the red pepper, onion, shallot, and carrot with a little oil and a pinch of salt; spread alongside the squash or on a second tray.
3. Slice the tops off the garlic heads to expose the cloves. Drizzle with a little oil, wrap in foil, and place on the tray.
4. Roast the squash for 50–60 minutes, until very tender. Check the pepper, onion, shallot, and carrot at 30–40 minutes; remove when soft and browned. Roast the garlic until very soft and golden, about 40–60 minutes. Cool enough to handle, then scoop out the squash and squeeze the garlic from its skins. Discard any heavily blackened pepper skin.
SIMMER & BLEND
5. In a large pot, warm any remaining oil over medium-low heat. Stir in the ginger, curry powder, smoked paprika, turmeric, thyme, cinnamon, allspice, and black pepper for about 30 seconds, until fragrant.
6. Add the rinsed lentils and 3 cups broth. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until completely soft. Add a splash of broth if needed to prevent sticking.
7. Add the roasted vegetables and garlic, drained silken tofu, and coconut milk (except the reserved topping). Blend until smooth using an immersion blender. For a countertop blender, let the soup cool slightly and blend in small batches according to your blender’s hot-liquid instructions; never blend hot soup in a sealed personal blender.
8. Return to low heat and warm gently. Add the remaining broth as needed for your preferred thickness. Finish with lime juice and salt to taste. Adjust the pepper or spices, then serve warm.
OPTIONAL TOPPINGS
A swirl of reserved coconut milk, toasted pepitas, fresh cilantro, crispy chickpeas, chili oil or chili crisp, cracked black pepper, smoked paprika, or an extra squeeze of lime. Use any combination you enjoy.
ANTI-INFLAMMATORY NUTRITION NOTE
Colorful vegetables, fiber-rich lentils, olive oil, ginger, and warming spices make this a nourishing addition to a varied, plant-forward eating pattern often described as anti-inflammatory. Squash and red pepper provide carotenoids, while lentils and tofu add plant protein. Choose vegetable broth to keep it fully plant-based.
