Protein-Packed Butternut Squash Soup
Enjoy this delicious and healthy protein-packed butternut squash soup.
Equipment
- large pot or Dutch oven
- immersion blender (or regular blender)
- chopping board
- knife
- ladle
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 4 cups vegetable broth
- 1 cup red lentils rinsed
- 1 medium onion chopped
- 2 cloves garlic cloves minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and curry powder, cooking for another minute until fragrant.
Cooking
- Add cubed butternut squash, vegetable broth, and rinsed red lentils to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is tender and lentils are cooked.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy, then return to the pot.
Finishing
- Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
- Serve hot, garnished with a swirl of coconut milk or fresh cilantro if desired.
Notes
For extra creaminess, stir in a dollop of full-fat coconut milk at the end. This soup also freezes well for convenient meal prep.