Red Lentil and Squash Soup

1/4 cup olive oil

2 cloves garlic, finely chopped

3 medium carrots, finely chopped

2 stalks celery or 1/3 medium celeriac root, finely chopped

1 medium white onion, finely chopped

1 teaspoon ground cumin

1/2 teaspoon crushed red chile flakes

1/2 small butternut squash (about 1 lb), peeled, seeded, and finely chopped

Kosher salt and freshly ground black pepper, to taste

6 cups vegetable or chicken stock

1 cup red lentils

Finely chopped parsley, for garnish

Paprika, for garnish

Flatbread and lemon wedges, for serving

Heat oil in a 6-quart saucepan over medium-high heat. Add garlic, carrots, celery or celeriac, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. 

Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. 

Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. 

Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika.  Serve with flatbread and lemon wedges on the side.

Serves 4 to 6.

From Saveur, with a few changes