Butternut Squash Sweet Potato Soup with Lentils & Risotto
Author: 
Recipe type: Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Butternut Squash Sweet Potato Soup with Lentils & Risotto
Ingredients
  • 2 pounds butternut squash, cubed
  • 4 medium sweet potatoes
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • 6 cups vegetable or chicken stock
  • 1 tablespoon olive oil
  • ½ cup parmesan cheese, grated
  • 1 teaspoon oregano
  • Salt and pepper
  • 1 teaspoon chives, chopped (or any herb for garnishing)
  • 1 cup lentils
  • 1 cup arborio rice
Instructions
  1. Add olive oil to a large bottom heavy pot on medium heat. Add onions and garlic with a pinch of salt and pepper to the pot and cook until translucent, 5-7 minutes.
  2. Add butternut squash, sweet potatoes and broth. The broth should cover all the squash. If not, add a bit of water. Cook on medium low heat for about one hour.
  3. The squash and potatoes should be soft and tender at this point. Using a blender, smooth everything out and return to the pot.
  4. Add grated parmesan cheese, oregano and another pinch of salt and pepper to the soup. Cook for another hour.
  5. Cook the lentils according to packaging.
  6. Cook the risotto according to packaging. (or use my simple method above)
  7. In a bowl, plate the risotto and lentils first. Then add the squash soup. Garnish with chives.
Recipe by Fig & Thyme at https://www.figandthyme.com/butternut-squash-sweet-potato-soup-lentils-risotto/