Butternut squash lentil soup

This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood soup? This butternut squash lentil soup tastes like a bowl of sunshine This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too

Superfood Butternut Squash Lentil Soup - A Couple Cook

Vegan Butternut Squash Lentil Soup - Running on Real Foo

  1. utes or until butternut squash is tender and lentils are fully cooked. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan
  2. s or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste
  3. utes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cu
  4. Slice the butternut squash into 1 inch wide chunks, set aside Cook the 1 cup of red lentils according to the packaging While the lentils are cooking, in a large saucepan, saute the onion and garlic in the olive oil until onions are soft Add the butternut squash chunks to the saucepan and add just enough water to cover the squash
  5. Cozy up with a bowl of Roasted butternut squash and lentil soup that is bursting with fall flavors. This comforting soup is a delicious blend of butternut squash, red lentils, and carrots. A healthy, hearty, and soul-satisfying soup that will warm you up from head to toe on a cold winter night! Hello friends, how is the winter treating you so far

Healing Thai Butternut Squash Lentil Soup (with a slow

Squash and Lentil Soup Recipe EatingWel

  1. Hearty and creamy butternut squash soup is perfect for the cold weather months, it's a little spicy to warm you up and loaded with lentils and chickpeas
  2. Butternut Squash Lentil Soup. From Jenny Sugar, POPSUGAR Fitness. Ingredients. 8 cups veggie broth 1 yellow onion, chopped 2 cups red lentils, rinsed 3 stalks celery, sliced 3 large carrots.
  3. Among those is the classic Butternut Squash Lentil Soup (or any Pumpkin Soup for that matter) and it makes sense since it embodies the season both in colors and taste. This curried version is also made with lentils for a protein punch. Pumpkin Soup with a Kic
  4. utes, or until the lentils are soft. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut..
  5. Warm, comforting and oh so satisfying, a good lentil soup is a true restorative for the weary body and soul. After a long day when you need something soothing, nourishing and delicious to replenish you, this Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon is the answer to what's for dinner. The Basics of Lentils

Slow Cooker Butternut Squash Lentil Soup - Happy Healthy Mam

  1. . Roast for 25-30
  2. g butternut squash and red lentil soup is the ultimate comfort food on chilly weather nights
  3. Butternut Squash Lentil Soup is a healthy vegetarian soup that is filled with butternut squash, red lentils, ginger, garlic, curry, and coconut milk! Okay, okay, okay. I know this soup doesn't look like much. But believe me when I say - I would never give you a recipe I don't believe in! This Butternut Squash Lentil Soup may not have the looks, but it is going to blow you away with its flavor
  4. This curried red lentil and butternut squash soup is delicious and very easy to prepare. Best of all, it's that it can be meal prepped in advance or frozen when done. This red lentil soup with curry, tomato, coconut milk, and orange squash is a perfect nourishing vegan meal
The Best Detox Crockpot Lentil Soup Recipe - Pinch of Yum

Add carrots, celery and squash and continue cooking for another 10 minutes. Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour. Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.* This soup mix was designed with vegetarians in mind! Lentils, Quinoa, and Navy Beans added with butternut squash make a thick and slightly sweet soup. You Will Also Need: 2 Tbsp. oil; 1 large onion, chopped (1 1/2 cups) 4 cups butternut squash, diced (16-24 oz.) 8 cups vegetable broth (64 oz.) 1/2 cup orange juice (4 oz. Butternut Squash-Lentil Soup Written by Nele Liivlaid Published on March 3, 2016 in Dinner , Recipes Every year when the pumpkin season begins I start cooking it in any way I can - I make pumpkin puree to add to muffins, cakes and cookies, cook stews and curries, make soup and risottos, add to pancake batter or just oven-bake and add to. Add all ingredients to a slow cooker and cook on LOW for 5 hours until the squash and lentils are soft and fully cooked. If freezing first, add all ingredients except vegetable broth to a labeled gallon-sized freezer bag. Lay flat in the freezer. When ready to cook, thaw overnight and add to the slow cooker along with the vegetable broth This butternut squash and lentil soup is delicious and nutritious, sweet and a little spicy, filling and light at the same time. An easy soup recipe to warm your belly all winter long! Vegan, Nut Free, Egg Free, Soy Free, Gluten Free Option

Instructions to make Roast Butternut Squash and Lentil Soup: Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary.. Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the. Fry the bacon in the butter (a good egg size lump for me!) on a low to medium heat just to colour it (not crisp it). 5 minutes later add the pieces of butternut squash, celery, leeks, and carrot. Directions. Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant. Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop. Add tomatoes, bay leaf and stock

Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4-5 hours on high or 8-9 hours on low. Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls Bring to a boil, then lower heat to medium-low. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed. Assemble the Butternut Squash Dish. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine First, chop the butternut squash in half and scoop out the seeds. Brush the squash with olive oil and roast with the skin on for about 30 minutes. In a frying pan, fry chopped onion and pear in olive oil until the onions are translucent. Add the sage leaves and fry for 3-4 minutes until soft. Next, add the spices, stir to coat In a heavy bottomed soup pot, sauté the onions, garlic, and ginger for a few minutes over medium heat, until fragrant. Add the squash (raw cubes or roasted), lentils, and vegetable broth. Simmer gently for 20 minutes or so, until the lentils are cooked. Add broth as needed. Stir in the coconut milk and curry paste or powder when the lentils.

To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the squash and 1 tablespoon olive oil. Season with salt and pepper. Arrange squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender. Remove from oven and cool slightly Method. Heat the oil in a pan over a low to medium heat. Add the onion and sauté until it softens and begins to become translucent. Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Bring to the boil then turn down and simmer for 20-25 minutes In a dutch oven or large pot, cook the onion and celery over medium low heat for 5 minutes, until translucent. Add in butternut squash, garlic, cumin, thyme, and salt, cooking an additional 5 minutes. Add in diced tomatoes, lentils, and chicken stock and allow to come to a rolling boil. Turn heat to a simmer, cover, and cook for 1 hour 30 minutes

Cook for 1 minute, stirring. Add the broth and 4 cups water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are very tender. Stir in. 1. In a large stockpot, heat olive oil over medium heat. 2. Add vegetables and garlic and saute for 8 to 10 minutes. 3. Add all spices, broth, water, and lentils In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent, about 3 minutes. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook for another minute to let the spices toast. Add the butternut squash, salt, lentils, and vegetable stock, and bring to boil This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one Remove 2 cups of the soup from the pot and transfer it to a blender or food processor. Blend until smooth and return to the pot. Add kale and continue to cook until the kale is tender, about 5-10 minutes more. Gently stir in roasted squash, vinegar and chopped parsley. Season to taste with salt and pepper

To make this Lentil Soup in the Slow Cooker: Follow instructions through Step 1. Then, add the onion mixture to the insert of a slow cooker with the broth, water, and lentils and cook on high for 3 hours or low for 6 hours. Add the butternut squash and chickpeas and cook for another hour or until the squash is tender 1 14.5-ounce can fire-roasted crushed tomatoes. 2 cups chopped butternut squash. 3 sliced carrots. 2 1/2 cups dry lentils (any color; I especially like red for this recipe) Sea salt and pepper. Optional Add-ins: Fresh basil, sprinkled as a garnish. Red pepper flakes. For more spice, add to individual bowls Butternut Squash Curry Lentil Thai Soup. To put a Thai twist on this soup, add 3 tablespoons of Thai paste instead of the curry powder and spices. Fry the Thai curry paste for 3 minutes to release the flavour. Option to also add 1 can of coconut milk to the soup, and reduce the amount of stock by 1 1/2 cups (4 1/2 cups of stock total) Saute the onion, the cinnamon, cardamom and ground ginger with coconut oil in a small cooking pot at medium heat for 1-2 minutes. Add lentils, butternut squash, a few good pinches of salt and cover with water or stock. Cover the pot with a lid and bring to a boil. Once the soup is boiling, stir in the coconut cream (add water if needed) Calories per serving of Spiced Butternut Squash & Lentil Soup 39 calories of Lentils, (0.17 cup) 34 calories of Butternut Squash, (0.42 cup, cubes) 10 calories of Vegetable Broth, (0.67 cup) 5 calories of Onions, raw, (0.08 cup, chopped) 4 calories of Carrots, raw, (0.08 cup, chopped) 2 calories of Celery, raw, (0.08 cup, diced

Hearty Lentil and Butternut Soup Garlic & Zes

Turn off IP. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Lock lid on IP and turn the vent valve to sealing.. Cook on HIGH pressure for 18 minutes then quick release the pressure. Turn off IP. Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine Frontier Spiced & Sweet Butternut Squash & Lentil Soup is the perfect cozy meal for autumn and winter. Add butternut squash and orange juice to complete this delicious golden soup designed for vegetarian tastes. $8.49 Stir in the lentils, broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve

Directions. 1. To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook 5 minutes until soft. Add the ginger, garlic, and diced butternut squash and cook until fragrant, about 2 minutes Serves 2-3, may contain trace amounts of wheat Bring 3 cups water/stock to a boil. Add lentil mixture, 1/2 cup lemonade, and 2 T. butter. Stir, reduce heat to medium, and cover. Cook 30-40 minutes. Serve topped with chopped green onion or parsley. Ingredients: brown lentil, butternut squash, bel Step-by-step. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7-8 minutes, until softened but not coloured. Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme Lentil Butternut Squash Curry Process. Rinse the lentils under cold water and keep them aside in a bowl. Now heat a large skillet and add olive oil. Add bay leaf, cumin seeds, cloves and saute over low heat. Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color Butternut Squash Lentil Soup. Gorgeous simple flavours - this soup sure does pack a nutritional punch! BTB 21 Day Challenge Recipe: This recipe will make 6 portions, 4 of which will be used during the challenge. One for lunch on Monday, week 1 and 3 freezer portions to be used in weeks 2 and 3. The extra 2 portions can be used at a later date

Place the butternut squash, carrots, celery and onions in the soup pot as well as 1/4 cup chicken broth. Place the lid on the pot and sweat vegetables for 10 minutes until softer. Add one cup of Autumn Blend Lentils, parsley, and salt and pepper to taste to the pot. Mix well and add the remaining chicken broth Butternut Squash Lentil Coconut Curry Soup is hearty, healthy, and packed with flavor! Ohhh soup season. How I do love you. It's this time of year when I get into the habit of making a big batch of soup, chili, or stew at the beginning of the week to be eaten as lunch or a quick dinner throughout the week. It just makes healthy eating a no brainer Butternut Squash, Kale, Sausage & Lentil Soup. Despite the fact that it is fall, here in Florida, the high temperatures still make it feel like summer. I love making soup despite the season, especially grain and vegetable based soups that are healthy, low fat, yet filling and delicious Curried Butternut Squash Red Lentil Soup is made with red lentils making it a protein-rich vegan dinner. The soup gets its creamy texture from blending the red lentils. No coconut milk required. Blending lentils and beans is one of my favorite ways to thicken soups and sauces Method. Heat the oil in a saucepan on a medium heat. Add the chopped onion and cook, stirring, until transparent. Then add the chopped carrot and butternut squash and sauté for 2-3 minutes. Add the water or vegetable water, stock cube, red lentils and some black pepper and stir

Butternut Squash + Red Lentil Soup - The Simple Veganist

Add in curry paste, garlic and spices and saute for a min. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. Add in the tomatoes and lentils. Pour in enough broth to cover the vegetables. Bring the soup to a boil then simmer for about 30 minutes. Turn off the heat and stir in coconut milk Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes. Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine Oct 24, 2019 - This hearty butternut squash lentil soup is packed with nutrition and flavour and sure to become a Fall favourite. Enjoy for a healthy plant-based meal Add curry powder, salt, white pepper, star anise and cardamom pods. Stir to coat onions, cook for 30 to 45 seconds, stirring constantly. Add cubed butternut squash, stir to coat and add broth, tomato sauce and hot sauce. Add rinsed red lentils. Place lid on and make sure vent is set to sealed

Curried-Squash and Red-Lentil Soup recipe Epicurious

Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About Chop the celery and onion. Heat oil in a saucepan over medium heat and cook the celery, onion, and cumin 5 min. Add squash and cook 5 min., stirring occasionally. Add broth, soup and lentils and simmer 5 min. Divide soup among 4 bowls Butternut Squash Lentil Soup makes 2 servings Ingredients 1 tsp. olive oil 1 yellow onion 4 garlic cloves 4 cups vegetable broth 1 cup red lentils (raw, uncooked) 2 cups cubed butternut squash 1/2 can coconut milk 1 tsp. coriander 1 tsp. cumin 1/4 tsp. salt Directions 1. In a large pot over medium heat, add olive oil Place all ingredients except the lemon and additional seasonings in a large, deep saucepan. Bring to a boil and simmer until everything is tender, about 20 minutes. The squash should start to 'melt' into the soup. Add the lemon and extra seasonings as desired. Enjoy immediately or save in the refrigerator or freezer for future meals

Lentil Soup with Butternut and Kale (Vegan) - Skinnytast

Quantity: Lentil, Navy Bean, Carrot, Quinoa, Bell Pepper, Molasses Powder (Refiners Syrup,Cane Molasses), Garlic, Ginger, Cardamom, Cayenne. In a 4-quart pot, sauté onion in oil for 10 minutes. Stir in contents of soup mix, butternut squash, and vegetable broth. Bring to a boil, reduce heat, and simmer covered for 45 minutes Chunky, Spicy, Hearty Soup. I love soups which are filling and sustaining, I want them loaded with goodness and hearty ingredients. This chunky butternut squash and lentil soup is a meal-in-a-bowl which virtually becomes a stew, as the liquid part is almost entirely soaked up by the lentils, chickpeas and squash

Sauté onion, garlic, celery in olive oil until tender and starting to color. Add paprika and sauté 1 minute longer. Add all lentils, stock and bring to a boil Step 1: 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. Step 2: Add the red curry paste and cook until it coats the onions. Step 3: Add in the lentils, butternut squash, cauliflower. Step 4: Add in the broth, cover and cook on medium low for 20. Our Zero-Point Butternut Squash Lentil Soup will keep you warm during the winter and your body fired-up from the heat-inducing spices. Each bowl delivers an anti-oxidant punch with curry, cinnamon, garlic, and more. This makes enough soup for 10 people, so you can easily freeze any remaining soup Butternut Lentil Soup. Serves 4 to 6. For the soup. 2 tablespoons olive oil, it needn't be extra virgin; 4 shallots, chopped; 2 garlic cloves, smashed with the side of a knife, peels remove Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together

Winter Detox Moroccan Sweet Potato Lentil Soup RecipeMiddle Eastern Lentil Soup - Gimme That Flavor

Cook stirring frequently until lightly caramelized, about 12-15 minutes. Add the cumin, crushed red pepper, squash, salt and pepper. Cook, stirring frequently, until the squash is soft, about 15 minutes. Add the stock and lentils and bring to a boil. Reduce the heat to low and cook, slightly covered until the lentils are very soft and all. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted 1. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the. stove until the onions are soft. 2. Combine all of the ingredients excepting the coconut milk in a large crockpot. 3. Cook on low for 6-8 hours. 4. When the soup is ready, puree it with a hand blender until smooth Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a 5- to 6-quart slow cooker, combine squash, onion, celery, lentils and wild rice. Stir in broth, onion soup, water, thyme and pepper. Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours Method. Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender. Whizz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraîche and whizz again

Instructions. Place the butternut squash, chopped onion, lentils, garlic, nutmeg, and bay leaf into a slow cooker. Add salt and pepper (about 1/4 tsp each). Cook on high for 3-4 hours or low for 6-8 hours. In small batches, blend about half the soup until smooth. Mix the blended soup back to the slow cooker with the unblended half Turn the heat down to medium-low and let the stew simmer for 10 minutes. Finally, stir the split red lentils and salt into the pan. Continue to simmer the pot for 5-7 minutes until the butternut squash and lentils are lovely and soft. Just before serving, add the spinach to the pan and stir through the stew to wilt

10 Must-Make Gluten-free Vegan Fall Recipes | Light OrangeUdon Noodle Soup | Dishes Delish

Butternut Squash, Chickpea & Lentil Moroccan Stew

Preheat a large dutch oven or soup pot over medium-high heat. Add the coconut oil and allow to melt (but don't overheat it) Add the diced butternut, celery, carrot and onion to the soup pot and season with salt and pepper. Cook until the veggies are soft - about 5 minutes. Add the garlic, uncooked lentils and all spices and stir to combine Roast Butternut Squash and Lentil Soup instructions. Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary.. Drizzle with a good glug of olive oil and season with salt and pepper 2 Chop and peel butternut squash, potato and sweet potato and add to pot. 3 Rinse and drain red lentils and add to pot as well. 4 Fill the pot with water - just a bit above the vegetables. 5 Bring to boil and simmer for 17-20 minutes until the lentils are soft. 6 Purée with immersion blender and add boiled water if the soup is too thick Take of butternut squash chopped into bite size pieces. Use of olive oil/oil alternative. Use of savory. Prepare of tin of green lentils (could soak your own). Instructions to make Hearty lentil and butternut squash soup: Pre-heat oven to 180°c/350°f

Spiced lentil & butternut squash soup recipe BBC Good Foo

Step 1. Cook the onions, garlic and ginger for a few minutes, then stir in the spices. Step 2. Add the squash, carrots, sweet potato, lentils and broth and simmer until the sweet potato and squash are tender. This should take about 20 minutes. Step 3. Mix in the chopped mushrooms, cover and simmer for another 5 minutes. Step 4 Instructions. Video. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine

Spicy Black Bean Soup Recipe - Cookie and Kate

Butternut squash and lentil soup is a simple light meal or a first course. Martha Stewart Living, October 2001 . Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Red Lentil and Squash Curry Soup . Credit: Richard Gerhard Jung . Recipe Summary. Servings: 8 . Advertisement. Ingredients Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible. Freeze for up to 3 months. Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours Dried Lentils Soup. Dried brown lentil beans and fresh butternut squash are a perfect combination of flavors in this fall inspired soup recipe.. Dried lentil soup recipes like this Crock Pot Lentil Butternut Squash Soup recipe are very easy to make.. Dried lentil beans are one of the easiest dried beans to cook. Cooking them in the crock pot makes them even easier Add onion and cook until tender. Add garlic after onion is tender and cook for an additional 30 seconds. Stir in remaining ingredients. Cover and bring ingredients to a boil. Reduce the heat to low and simmer for about 15 minutes or until the squash and lentils are tender. temperature no longer than a TOTAL of 2 hours