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rainbowplantlife.com

Butternut Squash Soup With Crispy Lentils

Imported & edited by @williamsmi3

Prep Time

15m

Cook Time

55m

Total Time

1h 10m

Butternut Squash Soup With Crispy Lentils Image

rainbowplantlife.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 large or 2 small butternut squash (3 lbs or 1.3 kg total)

3 tablespoons extra virgin olive oil, plus more for roasting squash

1 teaspoon kosher salt, plus more for seasoning

Freshly cracked black pepper

3 to 4 cups (720 to 960 mL) good-quality vegetable broth

¾ to 1 cup (150 to 200g) green or brown lentils (see Note 1)

1 large yellow onion, finely chopped

8 garlic cloves, finely chopped

1/2 teaspoon red wine vinegar, more as needed (or freshly squeezed lemon juice)

Spice Blend

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspon ground ginger

1/4 teaspoon ground coriander

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper (for a kick)

1/4 teaspoon freshly ground nutmeg (or 1/8 tsp pre-ground)

Cream (optional; Pick One)

1/2 cup (120g) full-fat coconut milk, well-stirred

1/2 cup (120g) Cashew Cream (see 2nd recipe card); OR

For Serving

1 handful flat-leaf parsley or cilantro chopped (optional)

Flaky sea salt

Crusty bread to serve 4, toasted if desired

Steps

View steps on rainbowplantlife.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

250kcal

12%
Fat

10g

0%
Saturated Fat

5g

0%
Carbohydrates

35g

1%
Fiber

8g

0%
Sugar

5g

0%
Protein

10g

0%
Cholesterol

0mg

0%
Sodium

600mg

30%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Squash Soup With Crispy Lentils

Ingredients

Spice Blend

Cream (optional; Pick One)

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts