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Cheesy Squash & Lentil Soup

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1h

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6 servings

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This cheesy squash and lentil soup is a comforting and nutritious meal that's perfect for chilly days. Tender butternut squash and hearty lentils are simmered in a creamy, cheesy broth, creating a rich and satisfying soup. Topped with a sprinkle of sharp cheddar cheese and served with crusty bread, this soup is sure to become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Prepare the squash

Peel and seed the butternut squash. Cut the squash into 1-inch cubes.

2
Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Dice the onion and mince the garlic cloves. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.

3
Add the squash and lentils

Add the cubed butternut squash, red lentils, thyme sprigs, and bay leaf to the pot. Pour in the vegetable broth and stir to combine.

4
Simmer the soup

Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the squash and lentils are tender.

5
Blend the soup

Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.

6
Add the cream and cheese

Stir in the heavy cream and 1 cup of the shredded cheddar cheese. Season with salt and black pepper. Cook for an additional 5 minutes, or until the cheese is melted and the soup is heated through.

7
Serve

Ladle the cheesy squash and lentil soup into bowls. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each serving. Serve hot, accompanied by crusty bread for dipping. Enjoy the creamy, comforting flavors and the satisfying texture of this hearty soup!

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