- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2¼ cups
- Print/save recipe
Celeriac (aka celery root) has a delicate, celery-like flavor that shines in this lightly blended butternut squash soup. Red lentils are always a soup's best friend and thicken things up nicely. Vegetable broth, coconut milk, and mirepoix—a mix of sauteed onion, celery, and carrots—gives this cozy soup an earthy sweetness while thyme and lemon zest overlay a bright, woody flavor. Serve this nourishing butternut squash red lentil soup with a hunk of whole grain bread or gluten-free buckwheat bread. Ready in just 35 minutes, this is an excellent light meal for a busy weeknight. Leftovers taste even better the next day!
Tips
Coconut milk: Before measuring the coconut milk, pour the contents of the can into a bowl and whisk until smooth.
Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.
Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- ½ teaspoon sea salt
- 4 cups low-sodium vegetable broth
- 3 cups 1-inch pieces peeled butternut squash (1 lb.)
- 1 small celeriac or 2 medium parsnips, peeled and cut into ½-inch pieces (about 2 cups)
- 1 cup dried red or yellow lentils, rinsed and drained
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed
- ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- Freshly ground black pepper, to taste
- Lemon wedges (optional)
Instructions
- In 6-quart pot cook mirepoix and salt over medium 4 to 6 minutes or until vegetables are softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add broth, squash, celeriac, lentils, and dried thyme (if using dried). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables and lentils are just tender.
- If you like, use an immersion blender to partially blend the soup. Stir in coconut milk, lemon zest, lemon juice, and fresh thyme (if using fresh). Cook 1 to 2 minutes over medium-low or until heated through. Sprinkle servings with pepper and serve with lemon wedges (if using).
Per serving (2¼ cups): 339 calories, 63 g carbohydrates, 16 g protein, 4 g total fat, 3 g saturated fat, 0 g cholesterol, 429 mg sodium, 13 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)