# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and chopped
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Broth & Liquids
06 - 4 cups vegetable broth, gluten-free
07 - 1 cup water
→ Spices & Seasonings
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon smoked paprika
13 - Salt and black pepper to taste
→ Finishing
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon
16 - Fresh cilantro or parsley, chopped, optional for serving
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on prepared baking sheet and roast for 25 to 30 minutes until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and carrots; sauté for 5 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Stir in ground cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 30 seconds until fragrant.
05 - Add roasted squash, red lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are tender.
06 - Remove from heat. Using an immersion blender, puree the soup until smooth consistency is achieved. Alternatively, blend in batches using a standard blender and return to pot.
07 - Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh cilantro or parsley if desired.
