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Home » Entrées » Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

September 30, 2020 by emmamcdonald Leave a Comment

Vegan butternut squash lentil soup

Vegan butternut squash lentil soup

Updated January 2021. This butternut squash lentil soup is a fall favourite. Great for making ahead and meal prepping or as a vegetarian dish at Thanksgiving.

Vegan butternut squash lentil soup Vegan butternut squash lentil soup

Butternut Squash Lentil Soup:

Red Lentils: These blend right into the soup making it extra creamy and adding some great plant-based protein

Pear: This seems odd with the flavour but it adds just the right hint of sweetness, you cannot taste the pear

Curry: This blends well with the coconut milk, giving the soup a perfect amount of spice

Looking for more fall vegan 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
* Alternatively, chop and peel the squash beforehand, and fry with onion first for a quicker soup.
3.5.3251
If making this soup for meal prep, store it in the freezer for 2-3 months!

Filed Under: Entrées, Recipes

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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