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Butternut Squash Red Lentil Soup

Butternut Squash Red Lentil Soup

50 min (20 min unattended)

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.

  • 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

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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