Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel and dice 1 small yellow onion (about 4 ounces), and mince 2 garlic cloves.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain. Cut 1 lemon into wedges for serving.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds.

4. 4.

   Add the following to the saucepan:

   • 1 teaspoon ground cumin
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • The prepared squash
   • The rinsed lentils

   Stir for 30 seconds, then pour in 3 cups water. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is very tender and the lentils have broken down.

5. 5.

   Remove the saucepan from the heat. Use an immersion blender to blend the soup until mostly smooth, leaving a little texture if you like. If it is thicker than you prefer, stir in hot water, 2 tablespoons at a time.

6. 6.

   Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add 1 teaspoon dried mint and 1 teaspoon sweet paprika; stir for 15–20 seconds, just until fragrant, then immediately remove from the heat to prevent scorching.

7. 7.

   Ladle the soup into two bowls and swirl the warm mint-paprika oil over the surface. Serve with the lemon wedges for squeezing over each bowl.

Want more detail? See the temperature guide.