Red Lentil Butternut Squash Soup with Toasted Garlic Pita Wedges
Lentil Butternut Squash Soup is a heartier version of the classic Butternut Squash Fall soup. It's tasty, filling, and very quick to make. The Toasted Garlic Pita Wedges are a MUST - they complete the soup and turn it into a complete meal.
Optional: pinch of dried basil, dried parsley, or dried chives
Prepare all the produce ingredients: Peel and cube the butternut squash, dice the onion, mince the garlic.
Heat 1 tablespoon of olive oil in a medium soup pot. Add the minced onion and garlic, and saute over medium-high heat for about 3 minutes, or until the onion starts to soften and turn golden brown.
Add the cubed butternut squash, 3 cups vegetable stock, and 3/4 cup red lentils. Stir. Bring to a boil. Reduce heat and allow to simmer for about 15 minutes, or until the lentils and butternut squash are fully cooked. Stir in salt and pepper.
Use a blender, food processor, or an immersion blender to puree the soup to your liking (I sometimes leave a few chunks of butternut squash for texture!). Stir in heavy cream, if using. Taste and add salt if needed. Serve hot, garnishing with fresh herbs, spices, or additional cream or sour cream.
Garlic Pita Wedges
While the soup is cooking, prepare the garlicky pita wedges: In a small bowl, combine the olive oil, salt, and garlic powder. Add dried basil, parsley, or chives if using. Stir, and brush onto one side of each pita. Cut each pita into wedges. Toast in a toaster oven, or bake at 400F for 4-8 minutes, or until the pitas are toasted.
The nutrition facts estimated are just for the soup, not including the optional heavy cream. If making pita wedges, those will add about 100 - 150 calories per serving, depending on the brand of pita you use and how much olive oil you brush on each pita.