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Vegan Lentil Butternut Squash Soup

Published: September 4, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Beginner
Cook Time Cook Time 50 Minutes
Serves Serves 4-6
Vegan Lentil Butternut Squash Soup
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Average Rating: 5 | Rated By: 3 users

This is a simple, healthy lentil butternut squash soup with a lot of flavours. The earthy lentils combined with the sweetness of butternut squash make a super tasty hearty soup. Lentils are high in protein and other essential nutrients. Butternut squash is also a vegetable not to be ignored. The tasty squash contains highest levels of vitamin-A and more potassium than a banana. Serve as a starter or a complete gluten free meal in a bowl

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Ingredients

  • 1 ¼ cup whole dried lentils
  • 2 Tbsp. coconut oil or extra virgin olive oil
  • 1 medium size yellow onion, chopped
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • ½ red bell pepper, sliced
  • 2 garlic cloves, crushed
  • 1 tsp. minced ginger
  • ½ tsp. GF ground cinnamon
  • 4 cups GF vegetable broth + 1 cup water
  • 2 cups cubed butternut squash (about 3/4-inch in size)
  • Sea salt and GF black pepper to taste
  • 1 Tbsp. apple cider vinegar
  • ¼ cup chopped fresh parsley

    • Instructions

  • Soak lentils in hot water for 1 hour, then drain
  • In a large soup pot heat, coconut oil over medium heat. Add onions and cook until translucent. About 5 minutes
  • Stir in celery, carrots, bell pepper, garlic, ginger, and cinnamon and cook for 1 minute
  • Add broth and water, butternut squash and season with salt and pepper. Cook covered over low heat for 30 – 40 minutes or until the lentils are tender
  • Remove from the heat and add apple cider vinegar and parsley. Enjoy!


    • Leave a Comment

    One Response to Vegan Lentil Butternut Squash Soup

    • Jennny September 4, 2017

      Award winning vegan soup!!

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