Lentil Butternut Squash Soup

With Fall here and the weather getting chillier, nothing like a bowl of soup and some sabzi polo mahi to warm the soul. My soup is a made-up concoction inspired by the internet, and nothing I claim to be Persian, but I promise you it’s super healthy and oh so delicious! You can even make it fully vegetarian by substituting the chicken broth with vegetable broth.


Lentil Butternut Squash Soup

  1. 1 cup lentils
  2. 1 qt of chicken broth or vegetable broth
  3. 1/2 cup of quinoa, oats and a little flax
  4. 3-4 cups of peeled, cut-up butternut squash (I buy up cut up packages from Costco because I’m too lazy to chop it up myself)
  5. a handful of spinach
  6. diced onions, celery, and carrots for the mirepoix
  7. 1 tsp Cumin
  8. Salt & Pepper as desired
  9. 1/4 tsp of ginger
  10. 1 lemon (optional)


Saute the mirepoix (celery, carrots, and onions) in cooking oil (I use grape seed or Avocado oil) until onions become translucent. Add all the other ingredients and let simmer until the lentils are fully cooked (usually 1/2 hour). If the soup is too thick, add some water. Use an immersion blender to purée the soup to desired texture. I don’t fully puree it because I like a little texture to my soup. Drizzle some freshly squeezed lemon juice on each plate of soup and noosheh jan konid! Let me know how you like it 🙂

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