Autumn recipe for deliciousness

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We love soups for chilly autumn evenings just as much as we love cozy cashmere sweaters and plaid scarves for braving the elements. We want to share this astoundingly delicious, fragrant and colorful recipe from Saveur magazine. Serve this red lentil and butternut squash soup with flatbread and enjoy!

RED LENTIL AND SQUASH SOUP (SHORABIT JARJIR)

SERVES 6 

Ingredients

14 cup olive oil

4 cloves garlic, finely chopped

3 medium carrots, finely chopped

2 stalks celery, finely chopped

1 medium white onion, finely chopped

1 tsp. ground cumin

12 tsp. crushed red chile flakes

12 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped

Kosher salt and freshly ground black pepper, to taste

6 cups chicken stock

1 cup red lentils

Finely chopped parsley, for garnish

Paprika, for garnish

Flatbread and lemon wedges, for serving

instructions

Instructions

Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.