Description
A creamy and nutritious butternut squash soup packed with protein, perfect for a healthy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon 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 cubed butternut squash, cooked lentils, cumin, ginger, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of coconut milk.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg