We’ll open with giving credit where credit is due – this Palestinian Red Lentil and Butternut Squash Soup recipe was wholly inspired by two things, a typical kitchen/pantry cleanout and Yasmin Khan’s recipe on the Kitchn. We were going for something similar but would not have ended up with this gem without stumbling across the recipe linked above.
A lot of our soups (and likely yours, too) come about with a desire to be resourceful and avoid waste. It’s basically the origin of soup. As we were running around gathering up ingredients we snuck over to the interwebs for some additional creative inspiration. What we found was just perfect because we had all of the things it required and most of them were already sitting out waiting to be morphed into a soupy delight. So, props to Yasmin and the Kitchn. We hope ours stacks up well!
Preparation: Red Lentil and Butternut Squash Soup
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As always, gather up your ingredients and prep away. Good news… this one isn’t too laborious.
Step 1: Roast the Squash
Preheat the oven to 400°F. Place the butternut squash in a mixing bowl and toss with olive oil, salt and pepper (to taste). Place in a single layer and bake for 15 minutes. Flip the squash and bake for another 10 minutes. Remove and set aside. Turn the oven down to 350°F (this will be for the croutons in a later step).
Step 2: Prepare the Soup Base
In a Dutch oven (affiliate link) or pot heat 2 tbsp. of oil on medium heat and saute the onions for 8 – 10 minutes, stirring occasionally. Then, add the garlic and saute for another 2 – 3 minutes, stirring occasionally.
Step 3: Toast the Seeds
While the onions are cooking toast the cumin seeds in a dry pan, until aromatic.
Step 4: Build the Soup
Add the cumin seeds, coriander, and cinnamon to the onion and garlic mixture and cook for another 2 – 3 minutes, stirring occasionally. Next, bring 1 pint of water just to a boil and add to the pot with the lentils. Cover and simmer for 10 minutes.
Add the squash, stock, lemon juice, salt and pepper. Simmer for another 10 minutes.
Step 5: Make the Croutons
Toss the bread cubes in a mixing bowl (with enough olive oil to coat) and the Za’atar. Then, spread in a single layer on the sheet pan (this is where parchment paper is your friend – for both the squash step and the crouton step). Bake 10 – 12 minutes, flip and bake for another 3 – 5 minutes. Remove and set aside.
Step 6: Finish the Soup
Once the lentils are soft, remove the pot from the burner. With an immersion blender blend the soup until smooth. Taste the soup and adjust seasoning as desired.
Ladle the soup into bowls, gently place a few croutons in the center on top of the blended soup. Sprinkle with additional Za’atar and a drizzle of olive oil. Serve immediately.
It’s that easy. Nothing overly complex here, right? We hope you enjoy it as much as we did.
Equipment: Red Lentil and Butternut Squash Soup
For this delicious Red Lentil and Butternut Squash Soup with Za’atar Croutons we used a few kitchen staples: a Dutch oven, a saute pan, a sheet pan with parchment paper, and an immersion blender. If you are looking for new or replacement items for your kitchen, here are a few items below (affiliate links):
If you liked that, try this…
- Asian Fusion Butternut Squash Soup
- Next Level Broccoli and Cheese Soup
- Thai Curry Beet and Carrot Soup
- Instant Pot Potato Soup
- Trash Can Chowder (Lentil Corn Chowder)
- Moroccan Lamb Stew
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Palestinian Red Lentil and Butternut Squash Soup with Za’atar Croutons
Equipment
- Sheet Pan
- Dutch Oven Or Pot
- Immersion Blender
Ingredients
The Soup
- 4 tbsp. Extra Virgin Olive Oil, divided in half
- 1 lb. Butternut Squash, cubed Can often be bought prepped in produce section of store.
- 1 Sweet Onion, diced
- 2 cloves Garlic, crushed
- ½ tsp. Cumin Seeds
- ½ tsp. Ground Coriander
- ⅓ tsp. Ground Cinnamon
- 1 pint Water
- ½ cup Red Lentils
- 1½ cups Chicken Stock
- ¼ Lemon, juiced
- Salt and Pepper, to taste
The Croutons
- 1 loaf Sourdough Bread, cut into approx. ¾" cubes Easy to find in the bakery. ½ loaf would also be plenty here and leave you with leftover croutons
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Za'atar See write-up.
Instructions
Roast the Squash
- Preheat the oven to 400°F. Place butternut squash in a mixing bowl and toss with olive oil, salt and pepper (to taste). Place in a single layer and bake for 15 minutes. Flip the squash and bake for another 10 minutes. Remove and set aside. Turn the oven down to 350°F (this will be for the croutons in a later step).
Prepare the Soup Base
- In a Dutch oven or pot heat 2 tbsp. of oil on medium heat and saute the onions for 8 – 10 minutes, stirring occasionally. Add the garlic and saute for another 2 – 3 minutes, stirring occasionally.
Toast the Seeds
- While the onions are cooking toast the cumin seeds in a dry pan, until aromatic.
Build the Soup
- Add the cumin seeds, coriander, and cinnamon to the onion and garlic mixture and cook for another 2 – 3 minutes, stirring occasionally.
- Bring 1 pint of water just to a boil and add to the pot with the lentils. Cover and simmer for 10 minutes.
- Add the squash, stock, lemon juice, salt and pepper. Simmer for another 10 minutes.
Make the Croutons
- Toss the bread cubes in a mixing bowl with enough olive oil to coat and the Za'atar. Spread in a single layer on the sheet pan (this is where parchment paper is your friend – for both the squash step and the crouton step). Bake 10 – 12 minutes, flip and bake for another 3 – 5 minutes. Remove and set aside.
Finish the Soup
- Once the lentils are soft, remove the pot from the burner. With an immersion blender blend the soup until smooth. Taste the soup and adjust seasoning as desired.
- Ladle the soup into bowls, gently place a few croutons in the center on top of the blended soup. Sprinkle with additional Za'atar and a drizzle of olive oil. Serve immediately.
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