Velvety squash and lentils simmered with Chukku Kashaya, creating a warm, soothing soup. Comforting, nourishing, and gently spiced for everyday wellness.
Squash Lentil Soup with Chukku Kashaya
Squash Lentil Soup with Chukku Kashaya
Nirupama Chintamani
4
25 minutes
Indian Fusion
Soups & Stews
Squash Lentil Soup is a cozy, flavorful dish that combines creamy butternut squash, hearty red lentils, and aromatic spices like garlic, turmeric, and Prana Kitchens Chukku Kashaya. Simmered with vegetable stock and a hint of maple syrup, it’s blended into a velvety, nutrient-packed soup. Serve it warm with a drizzle of olive oil and freshly ground pepper for a simple, wholesome meal.
Ingredients
- ½ cup red lentils, rinsed
- 1 cup cubed butternut squash
- ½ onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Prana Kitchens Chukku Kashaya
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon turmeric powder (optional)
- Salt
- Pepper
- 2 cups vegetable stock
- 2 cups water
Directions
Pour 2 tablespoons of olive oil into a pan over medium heat. Add the onion and sauté for a couple of minutes. Add garlic, crushed red pepper, and turmeric and sauté for a few more minutes. Add squash, salt and the Chukku Kashaya. Mix well and cook for about 5-7 minutes.
- Add red lentils, vegetable stock, water and maple syrup. On a medium high flame, bring to a boil (about 5-7 minutes). Now lower the flame, cover the pot, and let simmer until the lentils are cooked (for 10-12 minutes). When done, switch off the stove and let cool.
- Once cooled, blend until smooth. Add salt if needed. Serve the soup warm with freshly ground black pepper and a drizzle of olive oil.