CHEESY SQUASH & LENTIL SOUP RECIPE BY TASTY

Cheesy Squash & Lentil Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium vidalia onion, large carrot, garlic, canola oil, fine kosher salt, sweet paprika, ground cinnamon, black pepper, cayenne pepper, red lentils, granny smith apple, vegetable stock, water, cornbread, Canadian white cheddar, fresh chives

Provided by SpongeTowels

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Previous Next

Ingredients

1 medium butternut squash
1 medium vidalia onion
1 large carrot
3 large cloves garlic
3 tablespoons canola oil
1 teaspoon fine kosher salt
1 teaspoon sweet paprika
½ teaspoon ground cinnamon
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup red lentils
1 granny smith apple
4 cups vegetable stock
1 cup water, optional
4 slices cornbread, store-bought (any bread will do)
1 ½ cups Canadian white cheddar, grated
2 tablespoons fresh chives, chopped

Steps:

Pre-Heat oven to 375F
Place folded damp paper towels under your cutting board to make a secure surface for cutting the butternut squash. Carefully peel and cut squash into 2 inch chunks, remove and discard seeds. Peel onion and cut into 1 inch chunks. Peel carrot and slice into ½ inch rounds. Peel garlic. Place all prepared vegetables onto a large baking sheet. Drizzle over canola oil and season with salt, paprika, cinnamon, black pepper and cayenne pepper. Toss until everything is evenly coated. Roast at 375F for 40 - 45 minutes or until fork tender.
Remove roasted vegetables from the oven and let cool slightly before handling, meanwhile chop the apple. Transfer all roasted vegetables to a large dutch oven or stock pot along with lentils, apple and stock. Turn heat up to medium high and simmer for 10-15 minutes or until apples are soft. Stir occasionally so lentils do not stick to the bottom of the pan.
Let soup cool slightly, then using an immersion blender, puree until no chunks remain. Stir in 1 cup of water if too thick, season with salt if desired. Ladle soup into oven proof soup bowls, place bowls on a baking sheet. Cut cornbread into 1 inch chunks and divide evenly on top of soup. Divide cheese overtop and broil on high for 2-3 minutes or until golden brown and melted. Garnish with chives, enjoy!
Note: If you do not have an immersion blender you can use a normal blender, working in batches and not filling the blender all the way up. Make sure the mixture is slightly cooled before blending.

Nutrition Facts : Calories 1351 calories, Carbohydrate 118 grams, Fat 86 grams, Fiber 13 grams, Protein 21 grams, Sugar 33 grams