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Buttercup Squash & Lentil Soup

This Buttercup Squash & Lentil Soup recipe has become my new favourite recipe for the winter!  I had some pretty buttercup squash kicking around my house from my garden, and I decided I need to finally use them up.  I didn’t really know what to do with them, since I find the flavour of squash too intense on it’s own.  Any squash soup recipe that I have tried has not done it for me – it needed something else to balance out the sweetness of the squash.  This is the recipe I came up with!  I absolutely LOVE lentils in soups.  They turn an ordinary soup into a delicious, satisfying, hearty meal that keeps me full for hours.  Plus, I love to use local ingredients, and since Saskatchewan produces over 30% of the world’s lentils, I thought it be great to create more recipes to share with you using lentils!

Enjoy!

1.  Soak lentils for 8 hours, or overnight.  Drain and rinse well.

2.  In a soup pot, over medium heat, melt coconut oil and add onions.  Saute 2-3 minutes.  Add carrots, buttercup squash, sea salt, and pepper and saute 5-6 minutes longer.

3.  In a bowl, mix miso paste with 1/2 cup of the water.  Add to soup, along with the dulse flakes, lentils, and remaining water.  Bring to a boil.  Reduce heat and simmer 30 minutes, or until lentils are fully cooked.

4.  Add chopped beet leaves and let wilt before serving.