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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!
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 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!