Red Lentil and Squash Soup

Name: Red Lentil and Squash Soup
Yield: Serves 4
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

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Appears in Cook's Country February/March 2021

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

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Red lentils cooked quickly and disintegrated completely, giving the soup velvety body after only a brief simmer.

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