Healthy Curried Squash and Red Lentil Soup

Let's make something lovely.

1. 01

   Preheat the Oven:

2. 02

   Preheat your oven to 375°F and line a baking sheet with foil.

3. 03

   Cook the Vegetables:

4. 04

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the red onion, carrots, and sweet potato, cooking until the onion becomes translucent, about 6 minutes.

5. 05

   Add the squash, pear, curry powder, 2 cloves of minced garlic, and ground turmeric. Stir and cook for 1-2 minutes until fragrant.

6. 06

   Add Broth, Tomatoes, and Lentils:

7. 07

   Pour in the vegetable broth, fire-roasted tomatoes, and green lentils. Stir everything together and bring the mixture to a boil.

8. 08

   Reduce heat to a low simmer, cover, and cook for about 25 minutes or until the squash and lentils are tender.

9. 09

   Prepare the Pita Bread:

10. 10

    While the soup simmers, brush one side of the whole-wheat pita bread with the remaining 1 tablespoon of olive oil. Sprinkle the pita with the remaining 1 clove of minced garlic and place it on the prepared baking sheet.

11. 11

    Bake the pita in the oven for 5-6 minutes or until warmed. Remove from the oven and sprinkle with chopped basil.

12. 12

    Mash or Blend the Soup:

13. 13

    Once the soup is cooked, gently mash some of the squash and lentils with a potato masher to thicken the soup. For a smoother consistency, transfer half of the soup to a blender and puree (use caution with hot liquids).

14. 14

    Garnish and Serve:

15. 15

    Garnish the soup with more chopped basil and serve with the garlic pita. Enjoy!