Best 6 Puréed Winter Squash And Red Lentil Soup Recipes

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Indulge in a heartwarming and nutritious Pureed Winter Squash and Red Lentil Soup, a culinary delight that harmonizes the earthy sweetness of winter squash with the mild nuttiness of red lentils. This vibrant soup, brimming with vibrant hues of orange and crimson, promises a symphony of flavors that will tantalize your taste buds. Accompanying this main recipe, discover a collection of culinary creations that showcase the versatility of winter squash and red lentils. Embark on a culinary journey with our delectable Roasted Winter Squash with Goat Cheese and Honey, an elegant dish that balances the sweetness of squash with tangy goat cheese and a drizzle of honey. For a wholesome and satisfying meal, try our hearty Red Lentil Salad with Roasted Vegetables, a vibrant medley of lentils, roasted vegetables, and a zesty dressing. If you're craving something comforting, our creamy Red Lentil and Sweet Potato Soup offers a velvety texture and a blend of sweet and savory flavors. And for a quick and easy weeknight dinner, our Red Lentil and Spinach Curry is a flavorful one-pot meal that combines the goodness of lentils with spinach and aromatic spices.

Here are our top 6 tried and tested recipes!

CURRIED-SQUASH AND RED-LENTIL SOUP



Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories     Ginger     Vegetarian     Dinner     Lunch     Curry     Lentil     Squash     Winter     Potluck     Cilantro     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

  • Make soup:
  • Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
  • Make cilantro oil:
  • Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  • Serve soup drizzled with cilantro oil.

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

WINTER SQUASH PUREE



Winter Squash Puree image

This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter

Steps:

  • Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
  • Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
  • Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

MEDITERRANEAN LENTIL PURéE



Mediterranean Lentil Purée image

The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h15m

Number Of Ingredients 10

1/4 cup olive oil
1 large garlic clove, minced or pureed
1/2 teaspoon freshly ground cumin seeds
1/2 teaspoon freshly ground coriander seeds
1/8 teaspoon freshly ground cardamom seeds
1/4 teaspoon ground fenugreek seeds
3/4 cup brown or green lentils, washed and picked over
Salt and freshly ground pepper to taste
1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version
Chopped cilantro for garnish (optional)

Steps:

  • Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
  • Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
  • Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram

WINTER SQUASH AND RED LENTIL SOUP



Winter Squash and red lentil soup image

Categories     Squash     Halloween     Winter     Soup/Stew     Dinner     Vegan     Appetizer

Number Of Ingredients 1

1 2 tablespoons grapeseed oil 1 medium onion, minced 2 garlic cloves, minced 1 tablespoon plus 1 teaspoon minced fresh ginger 3 teaspoons yellow mustard seeds 2 teaspoons cumin seeds ½ teaspoon turmeric 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash) 1 cup red lentils, rinsed Salt Black pepper 2 teaspoons butter or ghee Plain yogurt, for garnish Chopped cilantro, for garnish (optional)

Steps:

  • Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute. Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt. Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through. Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup. Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.

Tips:

  • Choose the right squash: For this soup, it's best to use a winter squash with a sweet flavor, such as butternut squash, acorn squash, or kabocha squash.
  • Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and makes it easier to puree.
  • Use vegetable broth for a vegan soup: You can substitute vegetable broth for chicken broth to make this soup vegan.
  • Add a dollop of Greek yogurt or sour cream for a creamy finish: This is optional, but it adds a nice touch of richness to the soup.
  • Serve with a side of crusty bread or crackers: This soup is perfect for dipping!

Conclusion:

This pureed winter squash and red lentil soup is a delicious and easy-to-make meal that's perfect for a cold winter day. It's packed with vegetables and lentils, so it's a great source of nutrients. Plus, it's creamy, flavorful, and satisfying. So next time you're looking for a healthy and comforting soup, give this recipe a try!

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