Creamy roasted squash, red pepper and red lentil soup with lime yogurt and coriander seeds
An original, comforting soup featuring roasted squash and caramelized red pepper, thickened with red lentils for a silky texture. It is finished with lime yogurt, crushed coriander seeds, and parsley for a fresh aromatic contrast.
Ingredients
- 700 g peeled squash, cubed (puede ser butternut or similar)
- 250 g red bell pepper (without semillas and in strips)
- 150 g yellow onion (en cuartos)
- 12 g garlic (pelado)
- 30 ml olive oil (divided)
- 100 g red lentils (enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 2 g ground cumin
- 2 g sweet paprika
- 4 g coriander seeds (lightly machacadas, divided)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 g plain Greek yogurt (for servir)
- 2 g lime zest (finely grated)
- 15 ml lime juice (freshly squeezed)
- 10 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the squash, red bell pepper, onion, and garlic on a large baking tray. Toss with 1 tablespoon olive oil, half of the salt, and a pinch of black pepper.
- 2
2. Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the squash is tender and the edges of the pepper and onion are lightly browned.
- 3
3. While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the ground cumin, sweet paprika, and 1 teaspoon of the crushed coriander seeds. Cook for 30 seconds, stirring, until fragrant.
- 4
4. Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, reduce the heat, and simmer for 10 minutes until the lentils are very tender.
- 5
5. Transfer the roasted squash, red bell pepper, onion, and garlic to the pot. Add the remaining salt and black pepper. Cook for 5 more minutes to blend the flavors.
- 6
6. Blend the soup until completely smooth and creamy. If you want a lighter texture, add a little more vegetable broth or hot water and adjust seasoning.
- 7
7. In a small bowl, mix the plain Greek yogurt with the lime zest and lime juice until smooth.
- 8
8. Serve the soup hot with a spoonful of lime yogurt on each portion. Finish with chopped parsley and the remaining 1 teaspoon crushed coriander seeds on top.
Chef tips
For deeper flavor, let some surfaces of the squash and pepper caramelize well in the oven. Using a countertop blender will give you an especially silky texture.
Substitutions
You can swap the squash for sweet potato and the Greek yogurt for thick plain yogurt. For a vegan version, use unsweetened plant-based yogurt and make sure the vegetable broth is vegan.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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