In the Front Range of Colorado, the months of February and March are some of our coldest. This soup, with its smoked paprika and roasted squash, is a perfect weeknight meal to warm up your entire family. I like to make it on Sunday evening so that, after a workday, I just have to warm it on the stove. It tastes rich and satisfying, yet still manages to be healthy and nourishing. My 8-year-old daughter, who hates lentils and butternut squash, always asks for seconds! I usually pair it with a simple kale salad and, if we’ve had a particularly active day, some whole grain bread for dipping.
It’s gluten-free, vegetarian (or vegan, if you don’t use the Greek yogurt! Cashew cream would make a nice vegan substitution). If you like things a little spicy, some chili oil drizzled on top gives it some kick. This recipe is adapted from a Saveur red lentil and squash soup recipe.
Prep time: 30 minutes