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Butternut Squash Red Lentil Soup

Butternut Squash Red Lentil Soup

50 min (20 min unattended)
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Brace yourself for how simple and delicious this Butternut Squash Red Lentil Soup is. It’s creamy and rich without a drop of dairy, and filling thanks to protein from the lentils and fiber from the squash. Also, fast. Red lentils cook in a fraction of the time compared to black, green, or brown. Buy pre-chopped butternut squash to make this even simpler (#notcheating).

Nutrition Notes

There is a whole lot to love about red lentils. In addition to being a good source of plant-based protein, lentils are heart healthy thanks to fiber (1 cup cooked provides more than half of your needs), folate, and magnesium.

Ingredients
  • 1 large butternut squash (approx. 3 1/2 lbs), peeled and chopped
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 8 cups vegetable broth or stock
  • kosher salt
  • 1 cup dried red lentils
  • 2 tsp ground curry powder (or cumin, or garam masala)
  • Juice of 1/2 – 1 lemon, or to taste
Directions

In a large pot, combine squash, onion, carrots and stock. Bring to a boil.

Check the stock for seasoning and add salt to taste. Add lentils and curry powder.

Reduce to a simmer and cook, uncovered, for about 20-25 minutes, or until vegetables and lentils are tender.

Allow to cool for 5 minutes before pureeing in a blender (or use an immersion blender).

Stir in juice of 1/2 – 1 lemon.

Meal Prep Tips

Peel and cut the squash and chop the onion up to 4 days in advance. Prep ingredients ahead and this becomes a nearly hands-off weeknight meal.

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1 comment on “Butternut Squash Red Lentil Soup

  1. My kind of recipe! Minimal prep, my fav vegetable, and guarunteed leftovers if I double or 1.5x the recipe. Bookmarking this for the fall!

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