Description
A warm and comforting vegan soup made with butternut squash and lentils, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup green or brown lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced butternut squash, lentils, vegetable broth, cumin, coriander, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils and squash are tender.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg