Squash Soup with Lentils and Herbs

2 tablespoons unsalted butter (or olive oil)

2 tablespoons olive oil, plus more for drizzling

1 large yellow, white or red onion, chopped

4 garlic cloves, thinly sliced or chopped

Kosher salt, freshly ground black pepper

1 teaspoon cumin seed or ½ teaspoon ground cumin (optional)

1 teaspoon crushed red pepper flakes, plus more (optional)

1 small acorn, kabocha or butternut squash (1 ¾ to 2 lbs.), peeled, seeds removed, cut into ½”-1” pieces

1 ½ cups yellow or red lentils

8 cups water or broth (or water mixed with Better Than Boullion of your choosing)

2 to 3 teaspoons sherry vinegar or white wine vinegar

2 cups coarsely chopped mixed herbs, such cilantro, dill, chives and/or scallion

Directions at alisoneroman.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer