Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 2 tsp Smoked Paprika (Sweet)
  • 4 cups Butternut Squash, peeled, seeded, and cubed
  • 1 cup Red Lentils, dry, rinsed thoroughly
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 6 cups Vegetable Broth (Low Sodium)
  • 4 sprigs Fresh Thyme (or 1 tsp dried thyme)
  • 1 large Bay Leaf
  • Salt and Black Pepper, To taste
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 2 Tbsp Fresh Parsley or Coriander, chopped, for garnish

Instructions:

  1. Prepare Vegetables: Peel and dice the butternut squash and onion, and mince the garlic. Rinse the red lentils well under cold water until the water runs clear.
  2. Sauté Aromatics (Optional, but Recommended): Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent (sweated).
  3. Bloom the Spices: Add the minced garlic, cumin, and smoked paprika to the onions. Cook for 1 minute, stirring constantly, until fragrant. This step awakens the spices.
  4. Transfer: Scrape the onion/spice mixture into the slow cooker basin. (If skipping the sauté step, simply add the oil, onion, garlic, and spices directly to the crockpot).
  5. Combine Ingredients: Add the cubed butternut squash, rinsed red lentils, canned diced tomatoes (with juice), vegetable broth, thyme sprigs, and bay leaf into the slow cooker.
  6. Season Lightly: Add 1 teaspoon of salt and a grinding of black pepper. You will adjust the final seasoning later.
  7. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. The soup is ready when the butternut squash is fork-tender and the lentils have completely broken down.
  8. Remove Aromatics: Carefully remove and discard the bay leaf and the thyme sprigs.
  9. Blend: For a creamy, smooth texture, use an immersion blender directly in the crockpot until the desired consistency is reached. (If using a standard blender, work in batches, ensuring the soup cools slightly first).
  10. Final Seasoning: Stir in the fresh lemon juice. Taste the soup and adjust the salt and pepper as needed. The acid brightens the flavor.
  11. Serve: Ladle the soup into bowls. Garnish generously with fresh chopped parsley or coriander and a drizzle of olive oil, if desired.