Red Lentil and Squash Soup

Name: Red Lentil and Squash Soup
Total time: 45 min
Ingredients: 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 1/4 cup extra-virgin olive oil, divided, plus extra for drizzling; 2 teaspoons chili powder, divided, plus extra for serving; 1 1/4 teaspoons table salt, divided; 1/2 teaspoon pepper, divided; 1 large shallot, sliced thin; 3 garlic cloves, sliced thin; 5 cups chicken broth; 1 cup dried red lentils, picked over and rinsed; 1/4 cup plain Greek yogurt

www.americastestkitchen.com

Looking for outsize flavor from inexpensive, nutritious ingredients? This warming soup fits the bill.

Keywords

Main Courses
Vegetables
Weeknight
Soups

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