vegan butternut squash and lentil soup

Summary

Are you soup lover? If yes. Have you ever craved a bowl of warm, heartwarming soup during those chilly autumn evenings? Let me share with you my grandma’s secret recipe that’s been a family favorite for years: Vegan Butternut Squash and Lentil Soup. Trust me, once you try this, you’ll be making it over and over again!

Ingredients for vegan butternut squash and lentil soup

• One adorable Butternut Squash (about the size of a baby’s head, roughly 2 pounds or 907 grams if we’re being all precise!)
• A handful of dried Lentils, roughly 1 cup (that’s 200 grams for our metric friends)
• One big, juicy Onion, all diced up
• A couple of Garlic cloves, because everything’s better with garlic, right?
• A little drizzle of Olive Oil (1 teaspoon or about 5 ml)
• A pinch of Turmeric powder and Cumin, each about a teaspoon (5 ml)
• A big pot of Vegetable Broth, about 6 cups (or 1.4 liters if you’re into measurements)
• Salt and Pepper – sprinkle according to your heart’s desire!
• Fresh Coriander, to make things all pretty and tasty

Time needed for this vegan butternut squash and lentil soup

• Gettin’ things ready: 15 minutes
• Cookin’ and simmerin’: 40 minutes

How many does it feed?

4 hungry souls.

Let’s Talk Nutrition (Per Serving)

• Calories 250
• Protein 12g
• Carbs 45g
• Fiber 10g
• Sugars 4g
• Fats 3g
• The “bad” fats 0.5g
• Salt 150mg

Step-by-Step Magic

1. First, channel your inner chef and dice that butternut squash. Set it aside like a treasure.
2. Show those lentils a good time by giving them a cold rinse.
3. Get your pot, drizzle in that olive oil, and warm it up.
4. Toss in the onion. Stir it till it’s all shiny and translucent, maybe 3 minutes.
5. Time for the garlic, turmeric, and cumin to join the party. Give ’em 2 minutes of stir-fry fun.
6. Bring in the star: our diced butternut squash! Make sure it’s all cozy with the spices.
7. Time to dive in with the vegetable broth. Crank up the heat and let the magic happen.
8. When it’s all bubbly, add the lentils, lower the heat, and let it all mingle for about 30 minutes.
9. Sprinkle your desired amount of salt and pepper. Stir with love.
10. It’s up to you now – serve it chunky or blend it smooth.

Tips from My Kitchen

1. Roasting the butternut is a good thing to do.
2. A hint of chili flakes or paprika can make this Vegan Butternut Squash and Lentil Soup zesty.
3. Sometimes I toss in carrots or spinach. It’s like a veggie party in the pot!

How to Make it Fancy

• A sprinkle of fresh coriander? Yes, please!
• A slice of rustic bread? Perfect for dunking!
• A touch of coconut milk? Oh, so creamy!
• Pair it up with a crisp salad and you’ve got a feast!

So, what are you waiting for? Grab your apron, and let’s whip up some Vegan Butternut Squash and Lentil Soup magic together! Cheers to warm bowls and happy hearts!

VEGAN BUTTERNUT SQUASH AND LENTIL SOUP

Are you soup lovers? If yes. Have you ever craved a bowl of warm, heartwarming soup during those chilly autumn evenings? Let me share with you my grandma’s secret recipe that’s been a family favorite for years: Vegan Butternut Squash and Lentil Soup. Trust me, once you try this, you’ll be making it over and over again!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Nutritions

Nutrition Facts

VEGAN BUTTERNUT SQUASH AND LENTIL SOUP

Amount per Serving

Calories

250

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

0.5

g

3

%

Sodium

 

150

mg

7

%

Carbohydrates

 

45

g

15

%

Fiber

 

10

g

42

%

Sugar

 

4

g

4

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• One adorable Butternut Squash about the size of a baby’s head, roughly 2 pounds or 907 grams if we’re being all precise!
• A handful of dried Lentils roughly 1 cup (that’s 200 grams for our metric friends)
• One big juicy Onion, all diced up
• A couple of Garlic cloves because everything’s better with garlic, right?
• A little drizzle of Olive Oil 1 teaspoon or about 5 ml
• A pinch of Turmeric powder and Cumin each about a teaspoon (5 ml)
• A big pot of Vegetable Broth about 6 cups (or 1.4 liters if you’re into measurements)
• Salt and Pepper – sprinkle according to your heart’s desire!
• Fresh Coriander to make things all pretty and tasty

Instructions

• First, channel your inner chef and dice that butternut squash. Set it aside like a treasure.
• Show those lentils a good time by giving them a cold rinse.
• Get your pot, drizzle in that olive oil, and warm it up.
• Toss in the onion. Let it dance around till it’s all shiny and translucent, maybe 3 minutes.
• Time for the garlic, turmeric, and cumin to join the party. Give ’em 2 minutes of stir-fry fun.
• Bring in the star: our diced butternut squash! Make sure it’s all cozy with the spices.
• Time to dive in with the vegetable broth. Crank up the heat and let the magic happen.
• When it’s all bubbly, add the lentils, lower the heat, and let it all mingle for about 30 minutes.
• Sprinkle your desired amount of salt and pepper. Stir with love.
• It’s up to you now – serve it chunky or blend it smooth.

Notes

TIPS FROM MY KITCHEN

Roasting the butternut first? Game-changer.
A hint of chili flakes or paprika can make this Vegan Butternut Squash and Lentil Soup zesty.
Sometimes I toss in carrots or spinach. It’s like a veggie party in the pot.

HOW TO MAKE IT FANCY

A sprinkle of fresh coriander? Yes, please!
A slice of rustic bread? Perfect for dunking!
A touch of coconut milk? Oh, so creamy!
Pair it up with a crisp salad and you’ve got a feast!