high speed blender or immersion blender Recipe

There’s something almost magical about a deeply hued bowl of Butternut Squash and Red Pepper Soup with Lentils and Coconut. With silky, pureed veggies, a whisper of fresh ginger, and the luscious creaminess of coconut milk, this dish is an absolute winter wonder—especially when you blitz everything to velvet-smooth perfection in a high speed blender or immersion blender. It’s cozy comfort in a bowl that happens to be vibrant, high in protein, and bursting with flavor from just a few easy-to-find ingredients.

Ingredients You’ll Need

One of the best parts about this soup? The ingredient list is refreshingly simple, but every component plays a starring role—adding body, color, or just the right touch of sweetness or spice. Here’s what you’ll need and why it matters:

• Olive oil: This lays down a rich foundation for sautéing your veggies and helps coax out their natural sweetness.
• Butternut squash: The star! Its bright orange flesh turns beautifully creamy and sweet when cooked and blended.
• Red bell peppers: These add a subtle zing and vibrant color, mellowing beautifully as they roast in the pot.
• Kosher salt: Essential for building flavor layer by layer—don’t be shy with it!
• Garlic: Adds aromatic punch and savory depth—mince it fresh for best results.
• Fresh ginger: A little zip from ginger brightens the entire soup and keeps the flavor lively.
• Curry powder: Warm, just-spicy-enough, and deeply fragrant. This is what gives the soup its cozy, comforting undertones.
• Red lentils: They practically melt away into the soup, boosting protein and creating a subtly hearty body without needing dairy or thickeners.
• Orange juice: Just a touch wakes up all the flavors and gives a hint of brightness.
• Honey: A delicate sweetness that balances out all the savory notes—feel free to use maple syrup for a vegan option.
• Vegetable stock: This is your liquid gold, infusing everything with slow-simmered flavor.
• Coconut milk: Creamy, luxurious, and just a little sweet—it’s what turns this soup into a velvety dream.
• Goat cheese and fresh parsley (optional): Tangy cheese and fresh herbs make for an irresistible finish.

How to Make high speed blender or immersion blender

Step 1: Prep the Veggies

First, grab your butternut squash and give it the royal treatment with a vegetable peeler. Slice off the ends, halve it, scoop out the seeds, and cut it into cozy little cubes. Chop your red bell peppers (nobody’s judging uneven pieces here—they’ll all get blended anyway), and don’t forget to peel and mince your fresh ginger and garlic. This quick prep is the only heavy lifting you’ll do for this soup!

Step 2: Sauté for Flavor

Heat up your olive oil in a big soup pot or Dutch oven over medium heat. Toss in the butternut squash and red bell peppers, sprinkle with kosher salt, and sauté until the veggies start to caramelize and turn irresistible, about 12 minutes. This step kicks off the soup’s flavor and brings out the veggies’ natural sweetness.

Step 3: Spice Things Up

Next, stir in the minced garlic, ginger, and curry powder, letting all those aromas bloom together for about one minute. Suddenly your kitchen will smell like you’ve invited your favorite Indian restaurant to cook dinner!

Step 4: Simmer with Lentils

Give your red lentils a quick rinse under running water, then add them to the pot along with the orange juice, honey, and all that gorgeous vegetable stock. Cover and simmer on medium to medium-low, stirring now and then, until the lentils and squash are perfectly soft—about 15 minutes.

Step 5: Finish with Coconut Milk

Pour in the coconut milk and let everything bubble gently together for five minutes, so the flavors can get extra cozy. The soup should be thickened and smelling like pure comfort by now.

Step 6: Puree with high speed blender or immersion blender

Now, for the fun part—time to blend! If you have an immersion blender, lower it right into the soup pot and blend until smooth and creamy. Prefer a high speed blender? Ladle in batches, being careful not to overfill, and blend until silky. Hold a kitchen towel over the blender lid to let steam escape without making a mess. If the soup seems too thick, just add a splash more stock or water. Too thin? Let it simmer a bit longer to thicken.

Step 7: Taste and Serve

Return the soup to the heat if you used a traditional blender. Taste and adjust with a pinch more salt if needed. Keep it warm over low heat until you’re ready to serve, and get your favorite garnishes ready!

How to Serve high speed blender or immersion blender

Garnishes

The right garnish can turn a good soup into restaurant-quality comfort. Think generous crumbles of tangy goat cheese, a sprinkle of chopped parsley for freshness, or even a dollop of creamy yogurt for something cooling. If you like crunch, swirl in toasted pumpkin seeds or spiced croutons just before serving.

Side Dishes

This soup is utterly craveable alongside warm naan or pillowy flatbreads—perfect for dunking and scooping. For a heartier meal, serve it with a simple green salad tossed in a lemony vinaigrette. For a classic comfort pairing, look no further than a hunk of warm, crusty bread.

Creative Ways to Present

Try serving the soup in small mugs for a cozy appetizer at your next dinner party, or ladle it into shallow bowls and swirl in coconut milk for a pretty finish. For a rustic lunch, take it outside and serve in a thermos for a winter picnic! The vivid orange color also makes it a showstopper on any holiday table.

Make Ahead and Storage

Storing Leftovers

One of the beautiful things about Butternut Squash and Red Pepper Soup is that it actually gets better as it sits. Let the soup cool, then transfer to airtight containers. Stored in the fridge, it will taste even richer and more flavorful after a day or two—simply reheat for a fuss-free lunch or dinner.

Freezing

This soup is a meal-prepper’s dream since it freezes beautifully. Divide into portions (leaving some room for expansion) in sealed containers or freezer bags. It’s best to freeze without garnishes, as cheeses and fresh herbs tend to lose their luster after thawing.

Reheating

To reheat, simply warm on the stovetop over medium heat, stirring occasionally until it’s hot and steamy. If it has thickened too much, whisk in a bit of stock or water. You can also microwave individual bowls for a quick and easy lunch—just stir halfway to ensure even heating.

FAQs

Can I use frozen butternut squash?

Absolutely! Frozen, pre-cubed butternut squash is a huge time-saver and works perfectly in this recipe. No need to thaw—just toss it straight into the pot and sauté as directed.

Is this soup vegan?

It can be! The soup itself is completely vegan if you swap out the honey for maple syrup or agave. For garnishes, skip the goat cheese or use a plant-based alternative.

Can I substitute other lentils?

Red lentils are best since they cook quickly and blend down smoothly with your high speed blender or immersion blender. Brown or green lentils don’t get quite as creamy and take longer to cook, so stick with red if possible.

What if I don’t have a high speed blender or immersion blender?

You can still achieve a lovely texture by using a regular blender in smaller batches, but be extra careful with hot liquids. A potato masher also works for a more rustic, chunky soup—just know your results won’t be as silky.

How can I make the soup spicier?

Amp up the heat by adding a chopped chili or a pinch of cayenne along with the curry powder, or finish the soup with a drizzle of chili oil. Taste as you go so it’s just right for your palate!

Final Thoughts

You simply have to try making this vibrant, nourishing soup at home—it’s a little taste of luxury that couldn’t be easier, especially with that trusty high speed blender or immersion blender in your kitchen arsenal. Don’t hesitate to make it ahead, freeze some for later, or riff on the garnishes based on what you love. Cozy, colorful comfort awaits!

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