Butternut Squash Lentil Soup

A fall favourite. Great for making ahead and meal prepping.

Looking for more fall recipes? Try:

Butternut Squash Farro Risotto, Stuffed Acorn Squash, Turmeric Pumpkin Spice Latte

Follow along on Instagram for daily vegan recipes & Inspiration @PlentyfullVegan 

Butternut Squash Lentil Soup

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Serves: 4

Ingredients

• 1 Butternut Squash
• 2 Tbsp Extra Virgin Olive Oil (Divided)*
• 1 Yellow Onion
• 2 Pears
• 4-6 Sage Leaves
• 1 tsp Curry Powder
• ¼ tsp Cayenne Pepper
• ½ tsp Paprika
• ½ cup Red Lentils
• 4 cups Vegetable Broth
• ½ Cup Coconut Milk
• Salt and pepper to taste
• Toppings (optional): Red pepper flakes, extra coconut milk to drizzle, pumpkin seeds, roasted chickpeas, sprouts

Instructions

1. Preheat oven to 400F.
2. First, chop the butternut squash in half and scoop out the seeds. Brush the squash with olive oil and roast with the skin on for about 30 minutes.
3. In a frying pan, fry chopped onion and pear in olive oil until the onions are translucent.
4. Add the sage leaves and fry for 3-4 minutes until soft.
5. Next, add the spices, stir to coat.
6. Add the vegetable broth, and lentils. Bring it to a boil and simmer for about 15 - 20 minutes until lentils are soft.
7. Next, scoop cooked squash into the pot and mix.
8. Add to a high-speed blender and blend until smooth. You may have to do this in batches depending on the size of your blender.
9. Add back to a pot and stir in coconut milk to taste.
10. Add salt and pepper to taste, serve with desired toppings.

Notes

* You can omit olive oil by roasting the squash on parchment paper and frying onions in vegetable broth

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