Velvety Squash and Red Lentil Soup Recipe

Name: Velvety Squash and Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Coconut Oil; 1 Onion, Diced; 2 cloves Garlic, Minced; 3 cups Diced Butternut Squash (for 3 Cups You'll Need About A 2-lbs Squash); 1 cup Red Lentils; 1/2 Tablespoons Turmeric; 1/2 teaspoons Ground Ginger; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1 teaspoon Salt; 4 cups Water; ⅓ cups Full-fat Coconut Milk; ⅛ teaspoons Cayenne Pepper To Taste; Toasted Pumpkin Seeds To Sprinkle On Top, Optional

Servings: persons

1 teaspoon Coconut Oil
1 Onion, Diced
2 cloves Garlic, Minced
3 cups Diced Butternut Squash (for 3 Cups You'll Need About A 2-lbs Squash)
1 cup Red Lentils
1/2 Tablespoons Turmeric
1/2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1 teaspoon Salt
4 cups Water
⅓ cups Full-fat Coconut Milk
⅛ teaspoons Cayenne Pepper To Taste
Toasted Pumpkin Seeds To Sprinkle On Top, Optional

1
1.
2
In a large pot, heat coconut oil on medium heat until melted.
3
Add onion and saute for 5 minutes then add the garlic and saute another minute.
4
2.
5
Add butternut squash, red lentils, turmeric, ginger, cinnamon, nutmeg and half of the salt.
6
Saute for 30 seconds then add the water.
7
Bring to a boil, then cover and simmer for 15-20 minutes, or until squash is tender when poked with a fork.
8
3.
9
Using an immersion blender (or you can also puree it in small batches in a high-speed blender/food processor but if you do this, make sure to not fill the blender all the way full), puree the soup so it is completely smooth.
10
If the soup is too thick, add more water in 1/4 cup increments until you reach your desired thickness.
11
Add coconut milk and blend again.
12
Add the rest of the salt and cayenne pepper to taste.
13
Here you can add more of any of the other spices, to taste.
14
I often add more cinnamon and ginger
15
4.
16
Serve warm with crusty bread and sprinkled with toasted pumpkin seeds.

1321

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon Coconut Oil, 1 Onion, Diced, 2 cloves Garlic, Minced, 3 cups Diced Butternut Squash (for 3 Cups You'll Need About A 2-lbs Squash), and more.

Yes, Velvety Squash and Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvety Squash and Red Lentil Soup

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