Hearty Delicata Squash and Lentil Soup #12WksWinterSquash
This post may contain affiliate links, which won’t change your price but will share some commission.
With the cooler weather we’ve been having here in New York, nothing has sounded more comforting than a nice, hearty bowl of soup.
This one features delicata squash, along with a bunch of other veggies that I had on hand, as well as French lentils to bulk it up a bit. I used a combination of chicken broth and chicken soup base, since that’s what I had on hand.
The soup base really added a nice, rich flavor. You could do this with other flavors like beef or turkey, or even vegetable, which would keep it vegan-friendly.
This soup really hit the spot, and it was perfect along with some of the No-Knead Bread that I made a while back. I kept the bread in the freezer and warmed it in the oven when the soup was ready, and it worked out beautifully!
A nice, crusty bread like this is ideal to dunk into soup. Comfort food at its best! This is my submission for week two of 12 Weeks of Winter Squash. Check out the round up after the recipe below for even more deliciousness!
Hearty Delicata Squash and Lentil Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Delicata squash has an edible rind, which really adds some fun colors to this hearty vegetarian soup. You can always use vegetable base to make it vegan.
1–2 tablespoons extra-virgin oil
1 small yellow onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, diced
1 red bell pepper, diced
Kosher salt and freshly cracked black pepper, to taste
1 delicata squash, seeded and diced, stem discarded
3 1/2 cups low sodium chicken broth*
3 1/2 cups water
1 bay leaf
3 sprigs thyme
1 tablespoon Penzeys chicken soup base*
1 cup French lentils
8 ounces baby bella mushrooms, sliced
Heat oil in a large stock pot over moderate heat. Add onion, garlic, carrots, celery and bell pepper and stir. Season with salt and pepper and stir until the veggies start to soften.
Add squash, chicken broth, water, bay leaf, and thyme and bring to a boil. Add soup base and lentils and reduce heat.
Simmer for 20 minutes, add mushrooms, and continue simmering until the squash is fork tender. Taste for seasoning and adjust if necessary.
Serve warm, preferably with some nice, crusty bread for soaking up all of the goodness.
*Can substitute other flavors such as beef or vegetable
- Serving Size:
- Calories: 213
- Sugar: 6.6 g
- Sodium: 100.9 mg
- Fat: 3.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 36.2 g
- Fiber: 6.3 g
- Protein: 13.2 g
- Cholesterol: 0.1 mg
Keywords: delicata squash, lentil soup, vegetarian soup
Soup ALWAYS sounds good to me, especially one that’s filled with so many great fall veggies and flavors!! Beautiful photo and beautiful soup!
This is on my to make list! It looks and sounds great, esp. when it is snowing here now and the ground is white! Thanks for the recipe!