Cheesy Squash & Lentil Soup
Get ready to cozy up with a bowl of this creamy, cheesy, and soul-satisfying soup. Packed with tender lentils, creamy butternut squash, and a touch of spice, it's the perfect meal to warm you up on a chilly day.
for 4 servings
- 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 (170 g)
- 1 granny smith apple
- 4 cups vegetable stock (960 mL)
- 1 cup water (240 mL), optional
- 4 slices cornbread, store-bought (any bread will do)
- 1 ½ cups Canadian white cheddar (150 g), grated
- 2 tablespoons fresh chives, chopped
- Calories 651
- Fat 25g
- Carbs 83g
- Fiber 25g
- Sugar 19g
- Protein 28g
Estimated values based on one serving size.
- 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.