Butternut Squash Lentil Soup with Garlic & Sea Salt Pita Chips

By Sarah {Thyme to Eat}
October 2, 2015
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Author Notes: Lentil soup revamped with a fall attitude. Inspired by Matters of the BellySarah {Thyme to Eat}

Serves: 6-8

Butternut Squash Lentil Soup

  • 4 tablespoons ghee/butter/oil of choice
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1/2 cup butternut squash, peeled and roughly chopped
  • 1 teaspoon minced or grated garlic
  • 2 cups red lentils
  • 1 large tomato, roughly chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt to taste
  • 1 teaspoon pepper
  • 4 cups chicken or vegetable stock
  • 5 cups water

Garlic & Sea Salt Pita Chips

  • 12 mini whole wheat pitas
  • 1 pinch salt
  • 1/4 teaspoon garlic powder
  • olive oil
  1. Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.
  2. Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant. Add the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes. Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
  3. For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup.

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