This scrumptious vegan butternut squash lentil soup is simple to make in 40 minutes with just some easy substances.
Desk of Contents
Concerning the Recipe
This butternut squash and purple lentil soup is bound to be your new favorite wholesome recipe in the course of the colder months.
Although making ready the butternut squash takes a couple of minutes, the remainder of the recipe could be very fast and simple to make.
The nice and cozy spices are scrumptious paired with the sweetness of the butternut squash and it’s a good way to get extra veggies into your food regimen. You’ll love this simple recipe for a fast meal on a chilly night time.
It is a vegan soup, a very good supply of plant-based protein and is oil-free and gluten-free, so appropriate for a wide range of dietary wants.
For extra recipes like this, this Butternut Squash Lentil Stew and Hearty Lentil Stew with Potatoes are each scrumptious.
For those who have additional butternut squash, this Chipotle Butternut Squash Chili with Black Beans and Butternut Squash Curry with Chickpeas and Spinach are each great too.
Substances
Right here’s what you’ll must make this creamy and scrumptious soup:
- Butternut squash. You’ll want 3 cups of peeled and cubed butternut squash.You’ll be able to substitute candy potato or do half and half for a variation. You could possibly additionally strive different winter squashes like acorn squash or kabocha squash (or do that Creamy Coconut Kabocha Squash Soup, yum!).
- Purple lentils. You’ll want 1 cup of dry, raw purple lentils. You should utilize inexperienced lentils however the soup can have a unique shade, texture (inexperienced lentils have a agency texture) and take longer to prepare dinner.
- Canned, diced tomatoes. You’ll want 1 28 oz can of diced tomatoes. I’d suggest utilizing fireplace roasted diced tomatoes if potential.
- Vegetable broth. Any sort of vegetable broth works. I exploit bouillon cubes simply because they’re so handy. I like GoBio or HarvestSun natural bouillon cubes. I like utilizing bouillon cubes over carton broth simply because it’s really easy to inventory in your pantry with out it going unhealthy. That being mentioned, any carton, recent or do-it-yourself inventory is great too.
- Coconut milk. You’ll want 1 cup of coconut milk. I used gentle coconut however full-fat works too.
Please see the recipe card on the finish of the submit for the whole ingredient checklist with measurements and detailed directions.
Variations and Additions
- A contact of cinnamon works nicely with the opposite spices. Add 1/4 tsp cinnamon with the opposite spices.
- For extra veggies, you’ll be able to add as much as 2 cups combined from bell pepper, cauliflower or carrots.
- For some spice, add as much as 1 tsp cayenne pepper or purple pepper flakes.
- So as to add greens, add as much as 2 cups chopped Tuscan kale or child spinach on the finish and stir to combine.
- Use candy potatoes as an alternative of butternut squash for a variation, or do that Candy Potato Lentil Soup.
Step-by-Step Directions
Step 1. Put together the Squash and Veggies
To arrange the squash, minimize the highest and backside off, take away the peel utilizing a vegetable peeler, then minimize in half lengthwise with a pointy knife. Scoop out the seeds then minimize into cubes.
You’ll want 3 cups of cubed and peeled squash, which is roughly one small squash or 1/2 a bigger one, although there’s no should be precise.
Step 2. Sauté the Veggies.
As soon as all the things is chopped and able to go, add the celery, onion and garlic to a big soup pot and sauté over medium-high warmth for 5-8 minutes.
You’ll be able to prepare dinner the greens in 1 tbsp of olive oil or use ab little bit of water or broth to make the recipe oil-free.
As soon as they’re softened and aromatic, about 5-6 minutes, stir within the curry powder and cumin and prepare dinner for a number of extra minutes.
Step 3. Add the remainder of the substances.
Subsequent, add the remainder of the substances, carry all of it to a light-weight simmer then simmer uncovered for 15-20 minutes till the squash and lentils are tender.
Step 4. Mix among the soup.
Lastly, for a thick and creamy soup, scoop about 2 cups of the soup out and right into a bender.
Rigorously puree till easy then pour again into the pot with the unblended portion of the soup. Alternatively, you’ll be able to pulse an immersion blender within the pot a number of instances.
Recipe FAQs
Each work nicely. Use full-fat coconut milk for a wealthy and creamy soup or gentle coconut milk to scale back the fats and energy within the soup.
Nope. That’s as much as you. I wish to mix a few of it for a creamier, thicker soup. You’ll be able to mix it in a blender or use an immersion blender within the pot.
Sure, although the soup can have a unique texture as inexperienced and brown lentils are firmer when cooked, and naturally, the soup might be darker in color. You’ll want a barely longer cooking time as nicely.
Sure. To make this recipe in a stress cooker, add the onion, garlic and celery and use the Saute perform to prepare dinner for a couple of minutes. Add the remaining substances, seal the Prompt Pot and prepare dinner on Excessive Stress for 7 minutes. Let the stress launch naturally for 10 minutes, then launch any remaining stress, fastidiously open and luxuriate in.
You’ll be able to retailer the soup in an hermetic container within the fridge for as much as 5 days. Reheat in a pot on the stovetop or in particular person parts within the microwave.
Sure. To freeze, let cool then switch to an hermetic container or heavy responsibility freezer bag and freeze as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
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Description
This hearty purple lentil butternut squash soup is nutritious, flavorful, simple to make and filled with veggies.
- Add the onion, garlic and celery to a big pot or dutch oven with 2-3 tbsp vegetable broth or 1 tbsp olive oil.
- Cook dinner over medium-high warmth for 7-8 minutes till softened and aromatic. If the pot dries out, add a number of extra splashes of broth.
- Add the curry powder and cumin, stir and prepare dinner for 2-3 extra minutes, stirring regularly.
- Add the remainder of the substances and convey to a light-weight simmer over medium warmth.
- Calmly simmer, uncovered, for about 20 minutes till the butternut squash and lentils are tender.
- Rigorously scoop out 2 cups of the soup and add to a blender. Puree till easy the pour again into the pot and stir to mix. Style and season with further salt and black pepper, if wanted. To brighten the flavour, you’ll be able to squeeze in a little bit of lemon juice or lime juice.
- Take pleasure in straight away or retailer in a sealed container within the fridge for as much as 5 days. It may also be frozen for as much as months.
Vitamin
- Serving Dimension: 1/sixth of recipe
- Energy: 214
- Sugar: 5.4 g
- Sodium: 482 mg
- Fats: 5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 10 g
Key phrases: butternut squash lentil soup, squash and lentil soup recipe
