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–+ servings

Butternut Squash Lentil Soup Recipe

A hearty and nutritious soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 cup red lentils, rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 cup water
  • to taste salt and pepper

Instructions 

  1. 1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and cook until translucent.
  2. 2. Add the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant.
  3. 3. Add the cubed butternut squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and let simmer for about 30-35 minutes until the squash and lentils are tender.
  4. 4. Use a blender to puree the soup until smooth. Be careful with the hot liquid.
  5. 5. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 40g | Protein: 8g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Healthy, Soup, Vegetarian
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