Red Lentil and Squash Soup

Name: Red Lentil and Squash Soup
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

Main Courses
Vegetables
Weeknight
Soups

By Alli Berkey ･ Appears in Cook's Country February/March 2021

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

SERVES 4

TIME 30 minutes

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