This soup is sweet and creamy, as well as easy, satisfying and comforting. Thanks to the recently added hidden red lentils to this recipe, it is also high in protein.
This is one of my favorite winter soups. One I grew up eating. Since we had an enormous vegetable garden, I grew up eating the highest quality organic vegetables, and we ate mostly from that garden. Which means that during the winter we ate a lot of squash and loads of soups. Although I complained a lot as a kid, I am so grateful that my parents instilled such good eating habits in us and showed me first hand what real food is.
This soup reminds me of home. We would eat it at my grandma’s house too and she would always serve it with shredded cheese. The kind that melts and makes long strings. Mmmmmmmm.
- 1 large sweet potato, wished and roughly chopped
- 1 large butternut squash, peeled, seeded and roughly chopped
- 1 large yellow onion, diced
- 2 TBS olive oil
- 3/4 cup red lentils
- 7 cups of liquid (I used half vegetable stock, half water)
- 1 TBS salt
- In a large pot, sautee the onions until slightly transparent
- add all other ingredients
- bring to a boil then reduce heat to medium low
- cook, covered, until the vegetables are soft, about 25 minutes
- blend everything together, either with an immersion blender or a stand up blender
This soup will keep for several days in the fridge, and is also a great meal to make ahead for a lazy parenting night.