Squash Soup with Lentils and Herbs

Name: Squash Soup with Lentils and Herbs
Ingredients: 2 tablespoons unsalted butter (or olive oil); 2 tablespoons olive oil, plus more for drizzling; 1 large yellow, white or red onion, chopped; 4 garlic cloves, thinly sliced or chopped; Kosher salt, freshly ground black pepper; 1 teaspoon cumin seed or ½ teaspoon ground cumin (optional); 1 teaspoon crushed red pepper flakes, plus more (optional); 1 small acorn, kabocha or butternut squash (1 ¾-2 lbs.), peeled, seeds removed, cut into ½”–1” pieces; 1 ½ cups yellow or red lentils; 8 cups water or broth; 2-3 teaspoons sherry vinegar or white wine vinegar; 2 cups coarsely chopped mixed herbs, such as cilantro, dill, chives and/or scallions

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Squash Soup with Lentils and Herbs Ingredients 2 tablespoons unsalted butter (or olive oil) 2 tablespoons olive oil, plus more for drizzling 1 large yellow,

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Ingredients

2 tablespoons unsalted butter (or olive oil)
2 tablespoons olive oil, plus more for drizzling
1 large yellow, white or red onion, chopped
4 garlic cloves, thinly sliced or chopped
Kosher salt, freshly ground black pepper
1 teaspoon cumin seed or ½ teaspoon ground cumin (optional)
1 teaspoon crushed red pepper flakes, plus more (optional)
1 small acorn, kabocha or butternut squash (1 ¾-2 lbs.), peeled, seeds removed, cut into ½”–1” pieces
1 ½ cups yellow or red lentils
8 cups water or broth
2-3 teaspoons sherry vinegar or white wine vinegar
2 cups coarsely chopped mixed herbs, such as cilantro, dill, chives and/or scallions