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Vegan Lentil Butternut Squash Soup

This Vegan Lentil Butternut Squash Soup is one of my favourite pantry & freezer recipes for using up what you have on hand in a pinch.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 220kcal
Author Abbey Sharp

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tsp ginger grated
  • 1-2 tsp red curry paste
  • 1 ½ cups dried red lentils
  • 4 cups frozen butternut squash
  • 4 cups frozen cauliflower
  • 6 cups low sodium vegetable broth
  • 1 tbsp lemon juice
  • 1 cup light coconut milk
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant, about 3 minutes.
  • Add the red chilli paste and cook until softened.
  • Add in the lentils, butternut squash, cauliflower and broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft.
  • Add the lemon juice and coconut milk and stir until combined, then transfer to a blender to puree until smooth. Season with salt and pepper, to taste.
  • Top with a swirl of coconut milk, crushed pistachios, parsley, and hemp hearts.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 744mg | Fiber: 14g | Sugar: 5g | Vitamin A: 7553IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 3mg