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–+ servings

Butternut Squash and Lentil Soup

A hearty and nutritious vegan soup perfect for any season.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 0.5 teaspoon turmeric
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 tablespoon olive oil

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened.
  2. Add cumin, coriander, and turmeric. Stir for 1 minute.
  3. Add butternut squash, lentils, and vegetable broth. Bring to a boil.
  4. Reduce heat and simmer for 30-35 minutes, until squash and lentils are tender.
  5. Season with salt and pepper. Blend until smooth if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Soup
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