Roasted Butternut Squash and Lentil Soup Recipe

Name: Roasted Butternut Squash and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cut-up peeled butternut squash (1/2-inch pieces); 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided; 1 onion, chopped; 1 Tbsp. minced gingerroot; 2 tsp. ground cumin; 1 carrot, chopped; 1 cup dry red lentils, uncooked; 4 cups 25%-less-sodium chicken broth; 2 cups water; 1/4 cup chopped fresh cilantro

Servings: persons

3 cups cut-up peeled butternut squash (1/2-inch pieces)
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 onion, chopped
1 Tbsp. minced gingerroot
2 tsp. ground cumin
1 carrot, chopped
1 cup dry red lentils, uncooked
4 cups 25%-less-sodium chicken broth
2 cups water
1/4 cup chopped fresh cilantro

1
Heat oven to 425 degrees F.
2
Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet.
3
Bake 30 min.
4
or until squash is tender.
5
Meanwhile, heat remaining dressing in large saucepan on medium heat.
6
Add onions; cook and stir 4 min.
7
or until tender.
8
Add ginger and cumin; cook and stir 1 min.
9
Add broth, water, carrots and lentils; stir.
10
Bring to boil; simmer on medium-low heat 25 min.
11
or until lentils are very tender, stirring occasionally.
12
Remove from heat.
13
Add squash to soup; stir.
14
Blend, in batches, in blender until smooth, returning each pureed batch to saucepan.
15
Cook on medium heat 2 to 3 min.
16
or until heated through, stirring frequently.
17
Sprinkle with cilantro.

1885

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cut-up peeled butternut squash (1/2-inch pieces), 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided, 1 onion, chopped, 1 Tbsp. minced gingerroot, and more.

Yes, Roasted Butternut Squash and Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash and Lentil Soup

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