Lentil and Butternut Squash Soup
A hearty, comforting soup that's packed with flavor and nutrients. Perfect for a chilly day.
Ingredients - Serves 6
- Fresh parsley - For garnish
- Salt and pepper - To taste
- Cumin - 1 teaspoon
- Vegetable broth - 6 cups
- Lentils - 1 cup, rinsed
- Butternut squash - 1 medium, peeled and cubed
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until the onion is soft, about 5 minutes.
- Add the butternut squash, lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils and squash are tender.
- Use an immersion blender to puree the soup until it's smooth, or leave it chunky if you prefer.
- Serve the soup hot, garnished with fresh parsley.
Dietary Info
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 3g
- Carbs: 45g
- Protein: 13g
- Sodium: 500mg
- Sugar: 6g