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Hearty Fall Lentil Soup with Roasted Squash and Smoked Paprika

This lentil soup is made by simmering seasoned lentils with roasted squash and aromatic smoked paprika, resulting in a thick, hearty dish. The soup develops a rich, nutty flavor as the lentils soften and the vegetables release their sweetness, culminating in a comforting, rustic appearance with a velvety texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash or similar peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika adjust to taste
  • 1 cup dried green or brown lentils rinsed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil for sautéing
  • salt to taste
  • black pepper to taste

Equipment

  • Baking sheet
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil and a sprinkle of smoked paprika, then spread evenly on a baking sheet. Roast for about 25-30 minutes until golden and tender, stirring halfway through.
  2. While the squash roasts, rinse the lentils thoroughly under cold water and set aside. Dice the onion and mince the garlic for the soup base.
  3. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant, with the edges starting to caramelize.
  4. Add the minced garlic to the pot and cook for another minute until it releases a warm, savory aroma. Stir occasionally to prevent burning.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Add the rinsed lentils, stir, and reduce the heat to low. Cover partially and simmer for about 20 minutes, or until the lentils are tender and the soup has thickened slightly.
  6. Once the lentils are soft, add the roasted squash to the pot. Use an immersion blender to blend part of the soup for a creamier texture, leaving some lentils and squash intact for texture.
  7. Season the soup with salt and freshly ground black pepper to taste. Stir well to combine everything and allow the flavors to meld for a few minutes.
  8. Taste and adjust the seasoning if needed. Ladle the hot, hearty soup into bowls, and serve with a sprinkle of extra smoked paprika if desired.

Notes

For an extra touch, garnish with fresh herbs or a drizzle of olive oil before serving.