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Lentil Soup With Butternut Squash Recipe

Healthy, Hearty, and Hot: Butternut Squash Lentil Soup

lentil soup
Lentils are one of our favorite foods, and the red ones seem particularly autumnal. Considered a weight-loss superfood, lentils make for warming Fall soup. This recipe puts flavor back into lentils with cumin and turmeric, the bright yellow spice known for its anti-inflammatory properties. To increase the seasonality of the soup, we've added butternut squash to it, too.
red lentils

The prep for this lentil soup is simple, making it a perfect weeknight dinner; the soup practically cooks itself. Check out the recipe when you read more.

Lentil Soup With Butternut Squash

Adapted from Food.com

Lentil Soup With Butternut Squash Recipe

Ingredients

  1. 5 cups veggie stock, or 5 cups water
    1 cup red lentils
    3 medium onions
    1 butternut squash
    5 garlic cloves
    2 teaspoons ground cumin
    1/2 teaspoon ground turmeric
    1/4 teaspoon cayenne
    1/2 cup coriander, chopped (or to your taste)
    1 lemon
    Salt and black pepper
    Cilantro for garnish (optional)

Directions

  1. Peel and roughly chop the onions and butternut squash; it can be chunky.
  2. Combine with the stock or water, lentils, garlic, cumin, cayenne, and turmeric in a pot.
  3. Cover and bring to a boil. Simmer until the squash and lentils are cooked, about 20-30 minutes.
  4. Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste; garnish with cilantro.

Serves 6.
lentil soup

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Nutritional Source: Calorie Count

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