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If you’re searching for a comforting, nourishing meal that feels like a warm hug in a bowl, the Batch-Cook Hearty Lentil & Winter Squash Soup Recipe is an absolute must-try. This vibrant soup is the perfect harmony of earthy lentils and sweet, tender winter squash, complemented by a symphony of aromatic spices and fresh herbs. It’s not just delicious but designed for batch-cooking, making it ideal for feeding a crowd or stocking your freezer with healthy, soul-satisfying meals all week long.
Ingredients You’ll Need
Every ingredient in this Batch-Cook Hearty Lentil & Winter Squash Soup Recipe is thoughtfully chosen to build layers of flavor, texture, and color. From the sweet earthiness of winter squash to the depth of spices, each component plays a vital role in crafting this hearty, vibrant dish.
- 3 Tbsp extra-virgin olive oil: Adds a rich, fruity base and helps sauté the vegetables evenly without burning.
- 1½ cups diced yellow onion (1 large): Provides sweetness and depth once softened and caramelized.
- 1 cup diced carrot (2 medium): Gives a subtle natural sweetness and vibrant orange color to the soup.
- ½ cup diced celery (1 rib): Offers a subtle aromatic crunch that complements the softer vegetables.
- ½ cup diced parsnip (1 small): Adds earthiness and a touch of sweetness with a creamy texture when cooked.
- 2 Tbsp tomato paste: Intensifies the savory, umami notes and adds richness and a lovely red hue.
- 2 garlic cloves, minced: Brings a punch of aromatic warmth that wakes up the flavors beautifully.
- 1 tsp ground cumin: Infuses the soup with smoky, slightly nutty spice that deepens the flavor profile.
- ½ tsp smoked paprika: Adds a gentle smokiness and vibrant color that elevates this winter soup.
- ¼ tsp ground cinnamon: Surprising yet subtle, it lends a cozy sweetness that harmonizes with the squash.
- ¼ cup apple cider: A touch of acidity and sweetness that brightens and balances the richness.
- 1½ cups French green lentils, rinsed: Hearty, firm lentils that hold their shape perfectly for a chewy bite.
- 4 cups butternut squash cubes (¾-inch): The star ingredient adding creaminess, sweetness, and a beautiful golden color.
- 2 bay leaves: Infuse subtle herbal notes during the simmering process.
- 6 cups low-sodium vegetable broth: The flavorful liquid base that ties all ingredients together without overpowering.
- Zest and juice of ½ lemon: Adds a fresh, zesty brightness at the very end for a lively finish.
- 1 cup chopped kale or spinach: Boosts nutrition and introduces a fresh, slightly bitter counterpoint.
- ¼ cup chopped fresh parsley: Provides vibrant herbaceous freshness to brighten each spoonful.
- Kosher salt & black pepper to taste: Essential seasonings that enhance and balance every layer of flavor.
How to Make Batch-Cook Hearty Lentil & Winter Squash Soup Recipe
Step 1: Warm the Pot
Start by heating a 7-quart Dutch oven over medium heat for 90 seconds. This step creates the perfect environment to sauté your vegetables evenly and ensures the olive oil heats up just right without burning.
Step 2: Sauté Aromatics
Add the olive oil along with diced onion, carrot, celery, and parsnip to the pot. Sprinkle in ½ teaspoon of kosher salt to help draw out the moisture and deepen the flavors. Cook for 6 to 7 minutes until the edges begin to brown and everything smells wonderfully fragrant—a signal that your base is set.
Step 3: Bloom Paste & Spices
Push the sautéed vegetables to the sides, creating a little space in the center of the pot. Spoon in the tomato paste and immediately add the minced garlic, ground cumin, smoked paprika, and ground cinnamon. Stir vigorously for about 90 seconds to bloom the spices—this releases their essential oils and cranks up the flavor volume.
Step 4: Deglaze with Apple Cider
Pour in the apple cider and use your spoon or spatula to scrape all those caramelized bits off the bottom of the pot. This step is magic because those browned bits are little flavor goldmines that will enrich your soup’s taste.
Step 5: Simmer the Soup
Now stir in the rinsed lentils, butternut squash cubes, bay leaves, and vegetable broth. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it gently simmer for 35 minutes. During this time, the lentils will soften, the squash will become tender, and all those marvelous flavors will mingle beautifully.
Step 6: Blend to Perfection
Remove the bay leaves and grab your immersion blender. Pulse the soup 4 to 5 times, just until you achieve a creamy yet chunky texture. This method keeps the soup feeling rustic and hearty while giving it a velvety body. You want that perfect balance where each spoonful feels luscious but still full of character.
Step 7: Finish with Freshness
Finally, stir in the lemon zest and juice along with the chopped kale or spinach and parsley. Allow the soup to simmer uncovered for another 2 minutes just to wilt the greens and meld the lemon’s brightness with the warm spices. Taste one last time and adjust salt and black pepper as needed before serving your soul-warming creation hot and ready.
How to Serve Batch-Cook Hearty Lentil & Winter Squash Soup Recipe
Garnishes
Sprinkle a sprinkle of freshly chopped parsley or a few extra kale leaves on top to bring a pop of color and herbal brightness. A drizzle of good quality extra virgin olive oil or a dollop of tangy yogurt or sour cream can add luscious richness, making each bowl irresistible.
Side Dishes
This soup pairs beautifully with crusty bread like a chewy sourdough or buttery garlic rolls, perfect for dipping and soaking up every last drop. A simple green salad with a bright vinaigrette can also provide a refreshing contrast that balances the soup’s earthy depth.
Creative Ways to Present
For an elegant twist, serve the soup in hollowed-out mini pumpkins or squash bowls to bring a festive, seasonal flair to your table. You can also portion it into mason jars for on-the-go lunches or as charming gifts that share a taste of homemade comfort.
Make Ahead and Storage
Storing Leftovers
This Batch-Cook Hearty Lentil & Winter Squash Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers in airtight containers to preserve its flavors and prevent it from absorbing other fridge odors.
Freezing
Want to enjoy this cozy soup on a busy night? Freeze individual portions in freezer-safe containers or heavy-duty bags for up to 3 months. Just leave space at the top to allow for expansion. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a splash of vegetable broth or water to loosen it up. Avoid the microwave for uneven heating and to keep the flavors balanced.
FAQs
Can I use other types of lentils in this Batch-Cook Hearty Lentil & Winter Squash Soup Recipe?
Absolutely! While French green lentils hold their shape best for this recipe, you can substitute with brown lentils or even red lentils. Just remember red lentils cook faster and tend to become mushy, so adjust your cooking time accordingly.
Is it possible to make this soup vegan?
Yes! This recipe is already vegan as it uses vegetable broth and olive oil. Just be sure any garnishes you use, like yogurt or sour cream, are plant-based if you want to keep it completely vegan.
Can I prepare this soup in a slow cooker?
You can! After sautéing your aromatics and spices on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for about 3 hours until the lentils and squash are tender.
What can I do if the soup is too thick after cooking?
Simply stir in a bit more vegetable broth or water until you reach your preferred consistency. The soup should be hearty but easy to ladle and enjoy without being pasty or overly thick.
How can I add protein to this soup?
If you want to boost the protein content, consider stirring in cooked quinoa, barley, or even crumbled tofu just before serving. These additions complement the lentils nicely and make the soup even more filling.
Final Thoughts
There is something truly special about the Batch-Cook Hearty Lentil & Winter Squash Soup Recipe. It’s warm, nourishing, and bursting with comforting flavors that only improve the next day, making it perfect for batch-cooking and sharing with loved ones. Give it a try—you might just discover your new go-to soup that fills your kitchen with cozy vibes and your belly with happiness.
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Batch-Cook Hearty Lentil & Winter Squash Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty lentil and winter squash soup is a comforting, nutrient-packed dish perfect for chilly days. Combining earthy French green lentils, sweet butternut squash, and a medley of aromatic vegetables and warming spices, it offers a rich and creamy texture thanks to partial blending. Easy to prepare in one pot, it’s ideal for batch cooking and delivers robust flavors with fresh lemon and greens added at the end.
Ingredients
Vegetables
- 1½ cups diced yellow onion (1 large)
- 1 cup diced carrot (2 medium)
- ½ cup diced celery (1 rib)
- ½ cup diced parsnip (1 small)
- 4 cups butternut squash cubes (¾-inch)
- 1 cup chopped kale or spinach
- ¼ cup chopped fresh parsley
Pantry Items & Spices
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp tomato paste
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ cup apple cider
- 1½ cups French green lentils, rinsed
- 2 bay leaves
- 6 cups low-sodium vegetable broth
- Zest and juice of ½ lemon
- Kosher salt & black pepper to taste
Instructions
- Warm the pot: Heat a 7-quart Dutch oven over medium heat for 90 seconds to prepare it for sautéing.
- Sauté aromatics: Add the olive oil, diced onion, carrot, celery, and parsnip to the pot. Season with ½ teaspoon salt and cook, stirring occasionally, for 6–7 minutes until the vegetables start to brown around the edges, developing deep flavor.
- Bloom paste & spices: Clear a space in the pot and add the tomato paste, minced garlic, cumin, smoked paprika, and ground cinnamon. Stir continuously for about 90 seconds to release the spices’ aroma and enhance the tomato paste’s flavor.
- Deglaze: Pour in the apple cider to deglaze the pot, scraping up any browned bits stuck to the bottom, which adds rich flavor to the base.
- Simmer: Stir in the rinsed lentils, butternut squash cubes, bay leaves, and vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer gently for 35 minutes until the lentils and squash are tender.
- Blend: Remove and discard the bay leaves. Using an immersion blender, pulse the soup 4–5 times to achieve a creamy yet chunky texture, maintaining some body while smoothing the consistency.
- Finish: Stir in lemon zest, lemon juice, chopped kale or spinach, and fresh parsley. Simmer for an additional 2 minutes to wilt the greens and meld the flavors. Adjust seasoning with salt and black pepper to taste. Serve the soup hot.
Notes
- French green lentils hold their shape well but still soften nicely; substitute with brown or green lentils if needed.
- Partial blending creates a creamy texture while keeping some chunks for heartiness.
- Lemon zest and juice added at the end brighten the earthy flavors of the soup.
- Make sure to rinse lentils before cooking to remove any debris.
- This soup stores well and tastes even better the next day, making it perfect for meal prep.
- Adjust the thickness by adding more broth if desired after blending.
