Sweet Spicy Butternut Lentil Soup Recipe

About this recipe

A hearty and flavorful gluten-free soup combining the sweetness of butternut squash and orange juice with the warmth of spices, perfect for a satisfying dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 500 g Carrot
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 200 g Ginger (Aale)
• 1pc Butternut Squash
• 250 ml Minute Maid Pulpy Orange Pet
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 50 g Minitz Garam Masala
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 500 g 24 Mantra Organic Masoor Sabut
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 G Star White Pepper Masala Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 900 g - 1 kg Onion

Instructions

1. 1. Heat 3 tablespoons of vegetable oil in a large soup pot over medium-high heat. Add 1 tablespoon of garam masala, stirring for 1 minute until aromatic.
2. 2. Add 1 chopped onion and sauté for about 3 minutes, stirring frequently.
3. 3. Add 2 diced carrots and 3 diced celery stalks to the pot. Cook for 8 minutes, stirring often, allowing the bottom of the pot to darken slightly for added flavor.
4. 4. Stir in 6 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1 teaspoon of turmeric. Cook for an additional 2 minutes.
5. 5. Add 1 kg of peeled and cubed butternut squash, 1 cup of masoor lentils, 2 teaspoons of salt, and 2 teaspoons of white pepper. Pour in enough water to cover the ingredients, then stir well.
6. 6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally.
7. 7. Once the vegetables and lentils are tender, use a hand blender to puree the soup until smooth. Gradually add 1 cup of orange juice, blending until the soup reaches your desired consistency and flavor balance.
8. 8. Serve the soup immediately, or let it rest and reheat before serving. Enjoy your warm and comforting meal!