Butternut Squash Lentil Soup

 Print This Recipe

Serves 6

Ingredients:

• 2-3 tbs. vegetable broth (I used 2 tbs. olive oil)
• 1 medium white onion, about 2 cups diced
• 3 cloves garlic, minced
• 1 rib celery, chopped, about 1/2 cup
• 2 tsp. curry powder
• 1 tsp. cumin
• 1 cup uncooked red lentils (I used whole red lentils)
• 3 cups cubed butternut squash (approximately 1/2 of a large butternut squash)
• 1 cup light or full-fat coconut milk (I used light coconut milk)
• 1 x 28 oz can diced tomatoes (I used a can of San Marzano tomatoes that I chopped)
• 4 cups vegetable broth

Directions:

Add the onion, garlic and celery to a large soup pot with 2-3 tbs. of vegetable broth or olive oil. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If using broth, if the pot dries out, then add a few more splashes of broth. Add the curry powder and cumin, stir and cook for 2-3 more minutes.

Add the rest of the ingredients and bring to a boil. Lower the heat and simmer, uncovered for about 30 minutes until the butternut squash and lentils are tender.

Carefully scoop out 2 cups of the soup and use a hand immersion blender to purée, and then put back in the pot.

Enjoy right away or store in a sealed container in the fridge for up to 5 days. Freezes well too!

Bake uncovered for 20-25 minutes, until the top has browned. Spoon into small bowls and top with your favorite frozen ice cream/ yogurt/sherbet.

Enjoy!!