This scrumptious vegan butternut squash lentil soup is straightforward to make in 40 minutes with only a few easy elements.
Desk of Contents
Concerning the Recipe
This butternut squash and crimson lentil soup is certain to be your new favorite wholesome recipe throughout the colder months.
Although making ready the butternut squash takes a couple of minutes, the remainder of the recipe could be very fast and simple to make.
The nice and cozy spices are scrumptious paired with the sweetness of the butternut squash and it’s a good way to get extra veggies into your weight loss program. You’ll love this simple recipe for a fast meal on a chilly night time.
It is a vegan soup, an excellent supply of plant-based protein and is oil-free and gluten-free, so appropriate for a wide range of dietary wants.
For extra recipes like this, this Butternut Squash Lentil Stew and Hearty Lentil Stew with Potatoes are each scrumptious.
When you have further butternut squash, this Chipotle Butternut Squash Chili with Black Beans and Butternut Squash Curry with Chickpeas and Spinach are each great too.
Elements
Right here’s what you’ll must make this creamy and scrumptious soup:
- Butternut squash. You’ll want 3 cups of peeled and cubed butternut squash.You may substitute candy potato or do half and half for a variation. You could possibly additionally attempt different winter squashes like acorn squash or kabocha squash (or do that Creamy Coconut Kabocha Squash Soup, yum!).
- Pink lentils. You’ll want 1 cup of dry, raw crimson lentils. You should use inexperienced lentils however the soup may have a unique colour, texture (inexperienced lentils have a agency texture) and take longer to prepare dinner.
- Canned, diced tomatoes. You’ll want 1 28 oz can of diced tomatoes. I’d suggest utilizing hearth roasted diced tomatoes if attainable.
- Vegetable broth. Any type of vegetable broth works. I exploit bouillon cubes simply because they’re so handy. I like GoBio or HarvestSun natural bouillon cubes. I like utilizing bouillon cubes over carton broth simply because it’s really easy to inventory in your pantry with out it going unhealthy. That being mentioned, any carton, contemporary or selfmade inventory is great too.
- Coconut milk. You’ll want 1 cup of coconut milk. I used mild coconut however full-fat works too.
Please see the recipe card on the finish of the submit for the whole ingredient record with measurements and detailed directions.
Variations and Additions
- A contact of cinnamon works properly with the opposite spices. Add 1/4 tsp cinnamon with the opposite spices.
- For added veggies, you possibly can add as much as 2 cups blended from bell pepper, cauliflower or carrots.
- For some spice, add as much as 1 tsp cayenne pepper or crimson pepper flakes.
- So as to add greens, add as much as 2 cups chopped Tuscan kale or child spinach on the finish and stir to combine.
- Use candy potatoes as an alternative of butternut squash for a variation, or do that Candy Potato Lentil Soup.
Step-by-Step Directions
Step 1. Put together the Squash and Veggies
To arrange the squash, minimize the highest and backside off, take away the peel utilizing a vegetable peeler, then minimize in half lengthwise with a pointy knife. Scoop out the seeds then minimize into cubes.
You’ll want 3 cups of cubed and peeled squash, which is roughly one small squash or 1/2 a bigger one, although there’s no must be precise.
Step 2. Sauté the Veggies.
As soon as the whole lot is chopped and able to go, add the celery, onion and garlic to a big soup pot and sauté over medium-high warmth for 5-8 minutes.
You may prepare dinner the greens in 1 tbsp of olive oil or use ab little bit of water or broth to make the recipe oil-free.
As soon as they’re softened and aromatic, about 5-6 minutes, stir within the curry powder and cumin and prepare dinner for just a few extra minutes.
Step 3. Add the remainder of the elements.
Subsequent, add the remainder of the elements, deliver all of it to a lightweight simmer then simmer uncovered for 15-20 minutes till the squash and lentils are tender.
Step 4. Mix among the soup.
Lastly, for a thick and creamy soup, scoop about 2 cups of the soup out and right into a bender.
Fastidiously puree till easy then pour again into the pot with the unblended portion of the soup. Alternatively, you possibly can pulse an immersion blender within the pot just a few instances.
Recipe FAQs
Each work properly. Use full-fat coconut milk for a wealthy and creamy soup or mild coconut milk to scale back the fats and energy within the soup.
Nope. That’s as much as you. I prefer to mix a few of it for a creamier, thicker soup. You may mix it in a blender or use an immersion blender within the pot.
Sure, although the soup may have a unique texture as inexperienced and brown lentils are firmer when cooked, and naturally, the soup will probably be darker in color. You’ll want a barely longer cooking time as properly.
Sure. To make this recipe in a strain cooker, add the onion, garlic and celery and use the Saute perform to prepare dinner for a couple of minutes. Add the remaining elements, seal the On the spot Pot and prepare dinner on Excessive Strain for 7 minutes. Let the strain launch naturally for 10 minutes, then launch any remaining strain, fastidiously open and revel in.
You may retailer the soup in an hermetic container within the fridge for as much as 5 days. Reheat in a pot on the stovetop or in particular person parts within the microwave.
Sure. To freeze, let cool then switch to an hermetic container or heavy responsibility freezer bag and freeze as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
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Description
This hearty crimson lentil butternut squash soup is nutritious, flavorful, simple to make and filled with veggies.Â
- Add the onion, garlic and celery to a big pot or dutch oven with 2-3 tbsp vegetable broth or 1 tbsp olive oil.
- Prepare dinner over medium-high warmth for 7-8 minutes till softened and aromatic. If the pot dries out, add just a few extra splashes of broth.
- Add the curry powder and cumin, stir and prepare dinner for 2-3 extra minutes, stirring ceaselessly.
- Add the remainder of the elements and produce to a lightweight simmer over medium warmth.
- Flippantly simmer, uncovered, for about 20 minutes till the butternut squash and lentils are tender.
- Fastidiously scoop out 2 cups of the soup and add to a blender. Puree till easy the pour again into the pot and stir to mix. Style and season with extra salt and black pepper, if wanted. To brighten the flavour, you possibly can squeeze in a little bit of lemon juice or lime juice.
- Take pleasure in instantly or retailer in a sealed container within the fridge for as much as 5 days. It can be frozen for as much as months.
Diet
- Serving Dimension: 1/sixth of recipe
- Energy: 214
- Sugar: 5.4 g
- Sodium: 482 mg
- Fats: 5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 10 g
Key phrases: butternut squash lentil soup, squash and lentil soup recipe
