Butternut Squash Soup with Crispy Lentils

🥘 Ingredients

• or butternut squash 3 ½ lb
• extra virgin olive oil or neutral-flavored oil 2-3 tsp
• Kosher
• Herby Oil 6 tsp
• Cooked Lentils 1.67 cup
• high-heat 1 tbsp
• Kosher
• extra virgin olive oil 2 tbsp
• large yellow onion 1
• paprika 1 tsp
• ground cumin ½ tsp
• red pepper flakes ½ tsp
• ground cinnamon 0.12 tsp
• garlic cloves 8
• vegetable broth 3 cup
• red wine vinegar or fresh lemon juice 1 tsp
• Crusty bread to serve 4
• garlic clove 1
• A

Roasted Butternut Squash

1. 1

   Prepare: or butternut squash , extra virgin olive oil or neutral-flavored oil , Kosher salt and freshly cracked black pepper.
2. 2

   Arrange a rack on the bottom rack of the oven. Preheat the oven to 400°F / 205°C and line a rimmed sheet pan with parchment paper.
3. 3

   With a large, sharp knife, slice the squash in half lengthwise (no need to peel). If too hard to slice, microwave the squash whole for 2 minutes , then try again.
4. 4

   Scoop out the seeds and stringy bits from the cavities. Using a paring knife, make crosshatch marks in the flesh (i.e., make a series of shallow diagonal cuts in two directions to make a diamond grid), but don’t cut all the way through to the skin.
5. 5

   Drizzle each half, flesh side up, with 1-1 1/2 tsp olive oil. Rub the oil into the flesh and season with salt and pepper. Place the squash, flesh side down, on the lined pan. Roast for 50-55 minutes , or until the flesh is tender and somewhat browned.
6. 6

   Allow to cool; move to a wire rack to speed this up. Once cool enough to touch, remove the skin. (It should come off easily with your hands.) Label and store cooled, peeled squash in a large airtight container or ziploc bag in the fridge for 4 to 5 days.
7. 7

   Gather: Herby Oil . For the crispy lentils: Cooked Lentils , high-heat , Kosher salt and freshly cracked black pepper. For the soup: extra virgin olive oil , large yellow onion , paprika , ground cumin , red pepper flakes , ground cinnamon , garlic cloves , vegetable broth , Roasted Butternut Squash (from timer 1/2 lb whole butternut squash) (from meal prep), red wine vinegar or fresh lemon juice . For the for serving:: Crusty bread to serve , garlic clove , A few pinches of flaky sea salt.
8. 8

   Arrange a rack in the middle of the oven and preheat the oven to 400ºF / 205ºC. Take the Herby Oil out of the fridge to bring to room temperature. While the oven preheats, prepare your side salad (if you’re making one).
9. 9

   Make the Crispy Lentils. Add Cooked Lentils to a rimmed sheet pan. Toss with the oil and season with a few pinches of salt and pepper. Spread the lentils out so there’s minimal overlap. Roast in the oven for 15 minutes . If the lentils have crisped up and are slightly browned, they're done. If not, shake the pan to toss and roast for 5 more minutes.
10. 10

    While the lentils roast, cook the Soup aromatics. Heat the olive oil in a medium Dutch oven or saucepan over medium-high heat. Once hot, add the onions and season with a few pinches of salt. Cook for 7 minutes , or until softened and golden. While the onions cook, measure out the paprika, cumin, red pepper flakes, and cinnamon in a small bowl. Add the garlic to the onions. Cook for another 2 minutes, stirring frequently. Add the spice mix and stir for 30 seconds. Pour in a few splashes of broth, scraping up any browned bits. Add in the rest of the broth and bring to a simmer. Simmer for 5 minutes, then take off the heat.
11. 11

    Blend the Soup. Stand blender option: Add the Roasted Butternut Squash to a stand blender. Carefully pour in the onion-broth mixture and season with 1 heaping teaspoon of kosher salt, lots of black pepper, and red wine vinegar. Remove the blender cap and cover with a dish towel to allow steam to vent. Turn the blender on low, then slowly increase speed and blend until the soup is smooth and creamy. Taste and add more salt and pepper or vinegar as needed. One-pot option: Leave the onion-broth mixture in the soup pot; add the Roasted Butternut Squash, 1 heaping teaspoon of kosher salt, lots of black pepper, and the red wine vinegar. Blend everything with an immersion blender. It may not get as silky smooth as it would with a stand blender. Simmer for a minute or two until heated through.
12. 12

    Toast your bread using your preferred method. While the bread is still warm, rub a cut garlic clove on one side of each toast. Drizzle with a bit of olive oil, if desired, and sprinkle with a pinch of flaky sea salt.
13. 13

    Pour the Soup into bowls. Divide the Crispy Lentils on top of each bowl. Drizzle a bit of Herby Oil on each bowl. Serve the Soup alongside toasted bread and your side salad, if you made one.