Vegan Lentil Butternut Squash Soup

Published: September 4, 2017 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Beginner

Cook Time 50 Minutes

Serves 4-6

Average Rating: 5 | Rated By: 4 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

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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!

One Response to Vegan Lentil Butternut Squash Soup

Jennny September 4, 2017
Award winning vegan soup!!

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