Butternut Squash Lentil Soup Recipe

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9 hours ago 3 cups cubed butternut squash ( 350 g) 1 cup light or full-fat coconut milk 1 28 oz can diced tomatoes 4 cups vegetable broth Instructions Add the …

Rating: 5/5(23)
Total Time: 40 mins
Category: Soup
Calories: 214 per serving
1. Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth.
2. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
3. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
4. Add the rest of the ingredients and bring to a light simmer.

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4 hours ago Scoop half the squash from the tin and put in a pan. Add the lentils and 1 litre of the stock, bring to the boil, then reduce the heat and simmer for 35 …

Servings: 6
Total Time: 1 hr 10 mins
Category: Healthy
Calories: 308 per serving

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5 hours ago Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper. Bring soup to a boil, …

Rating: 4.9/5(40)
Total Time: 50 mins
Servings: 4
Calories: 377 per serving
1. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
2. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
3. Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
4. After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.

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1 hours ago Method STEP 1 Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 …

Servings: 4-6
Total Time: 50 mins
Category: Dinner, Lunch, Soup
Calories: 167 per serving
1. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
2. Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
3. Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

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4 hours ago This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor! Ingredients Scale 1 large onion, chopped 1 …

Rating: 5/5(1)
Total Time: 3 hrs 10 mins
Category: Soup Recipes
Calories: 117 per serving
1. Put all of the ingredients except the spinach into your Crock-Pot slow cooker* and mix well.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
4. Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!

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1 hours ago Place the butternut squash in the microwave for 3.5 minutes. Take out and use peeler to peel off all of the skin. Cut the butternut squash in half and scoop out the seeds. …

Reviews: 1
Total Time: 30 mins
Estimated Reading Time: 3 mins
1. Prick butternut squash with a fork all over
2. Slice a sliver of the top and bottom off of the butternut squash
3. Place the butternut squash in the microwave for 3.5 minutes
4. Take out and use peeler to peel off all of the skin

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8 hours ago Here's how to throw it together step-by-step: Saute squash, carrots, leek, onion, garlic and ginger for 15 minutes on the stove in a large pot until softened. Add spices, then …

Rating: 5/5(3)
Total Time: 1 hr
Category: Main Course, Soup
Calories: 250 per serving
1. Chop all vegetables ahead of time and then heat oil in a large pot over medium-high heat. Saute squash, carrots, leek, onion, garlic and ginger for 15 minutes until softened, stirring occasionally.
2. Add curry powder, turmeric, salt & pepper and cayenne pepper. Saute for another 2 minutes.
3. Add lentils and vegetable broth, bringing to a boil. Once boiling, reduce to a simmer, then cook for another 30 minutes, stirring occasionally. In the last 5 minutes of cooking time, add the red pepper.
4. Remove heat, and stir in spinach and lemon juice. Garnish with cilantro or other favourite herbs, then serve and enjoy! Will keep frozen up to 3 months, and leftovers will last in the fridge up to 5 days.

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4 hours ago 1 pound butternut squash, halved, seeded, peeled, and cut into 3/4-inch pieces 2 ½ cups vegetable broth 2 ½ cups water 2 medium carrots, chopped 2 stalks celery, sliced 1 …

Rating: 5/5(1)
Total Time: 4 hrs 25 mins
Calories: 206 per serving
1. Rinse and drain lentils. In a 3-1/2- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours (see Tip).

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Just Now Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until

Rating: 4.8/5(78)
Calories: 431 per serving
Total Time: 45 mins
1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
3. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

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6 hours ago 15 oz Coconut Milk Instructions I soak the lentil for half an hour. Then, I place the olive oil in my wok as I cook the cut onions, garlic, ginger, turmeric, cumin, coriander, and chili …

Servings: 10
Estimated Reading Time: 7 mins
1. I soak the lentil for half an hour. Then, I place the olive oil in my wok as I cook the cut onions, garlic, ginger, turmeric, cumin, coriander, and chili powder and add salt to it.
2. After the onions are cooked, I add the drained lentil and stir it as I add the water and let it boil. After the lentil is cooked in about twenty minutes, I add celery and rosemary to it.
3. After the lentil is finished cooking, I add coconut milk just before serving.

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3 hours ago From the author, Renee Press: This Creamy Curried Butternut Squash Lentil Soup colorful soup is jam-packed with flavor and nutrition, easy to prepare, and has become my go-to recipe for the season. Protein from the red lentils and tons of vitamins and fiber from the squash give your body a boost, and it freezes well to boot. Cook it up on the stovetop or in a …

Cuisine: Indian
Category: Dinner, Lunch
Servings: 6
Total Time: 40 mins

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9 hours ago Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper. Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.

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5 hours ago 4 cups low-sodium chicken broth 2 cups water 3 ½ cups kale leaves chopped 2 teaspoons sherry vinegar 3 tablespoons chopped fresh parsley Instructions Preheat the oven to 400 degrees. Place cubed squash on a rimmed baking sheet and toss with olive oil. Season with salt and pepper.

Rating: 5/5(1)
Total Time: 1 hr
Category: Soups And Stews
Calories: 463 per serving

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3 hours ago Morracon squash chick pea and lentil soup. Butternut squash recipe. CALORIES: 259.3 FAT: 4.9 g PROTEIN: 10.8 g CARBS: 48.8 g FIBER: 13.4 g. Full ingredient & nutrition information of the Morracon squash chick pea and lentil soup Calories. (no ratings) Lentil/zucchini squash soup. I make this in an insta pot.

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6 hours ago Roast butternut squash and red lentil soup A warm, hearty soup that's easy to make, low in fat, high in fibre and satisfyingly filling. Serves 4 Prep 10 minutes Cook 40 minutes Each 437g serving contains (excludes serving suggestion) KCal 272 Carbs 35.5g Fibre 7.6g Protein 10.1g Fat 8.2g Saturates 4.3g Sugars 12.8g Salt 0.08g Fruit/Veg Portion 3

Servings: 4
Calories: 272 per serving

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4 hours ago Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks. Ingredients 1/2 tablespoon olive oil 1 large onion, …

Rating: 5/5(31)
Total Time: 1 hr 5 mins
Category: Dinner, Lunch
Calories: 122 per serving
1. Heat a heavy pot or Dutch oven over medium heat.
2. When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
3. Add the tomato paste and cook 2 minutes, stirring.
4. Add the broth, bay leaf and lentils and bring to a boil.

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5 hours ago 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 …

Cuisine: English
Servings: 6

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Just Now Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily. When the squash is about 30 minutes into roasting, heat …

Rating: 4.9/5(21)
Total Time: 1 hr 10 mins
Category: Soup
Calories: 183 per serving
1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
2. Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
3. Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
4. When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.

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5 hours ago Here's 3 soup recipes for the fall that are really tasty and easy to make. I've got a roasted butternut squash recipe, easy lentil soup recipe, and Dessi's famous spinach and …

Rating: 3.6/5(40)
Category: Soup
1. For the butternut squash soup:
2. Pre-heat oven to 425 degrees F. Carefully cut and peel the squash and remove the seeds. Watch the video below to see how I safely do this. Place the squash on a sheet tray and toss with a 1 tablespoon of oil, ¾ teaspoon salt, and a couple cracks of pepper. Roast for 30 minutes until nicely browned and cooked through. You may need to broil on high the last few minutes to brown the squash.
3. While the squash is roasting, Pre-heat a soup pot over medium heat with 1 tablespoon of oil. Add the onion, carrot, celery, 1/2 teaspoon salt, and a couple cracks of pepper. Cook for 12 minutes and then add the garlic and pepper flakes, cook another 3-5 minutes or until all the veggies are soft. Add the vinegar and cook for another 1 minute. If the squash is ready, add it all to the pot, if not, turn the heat off the pot and wait for the squash.
4. Once the squash is in the pot, add the maple syrup, sage, and chicken stock. Bring to a boil and then reduce to a simmer for 35 minutes, leaving the pot uncovered. While the soup is simmering, taste it. It will probably need a big pinch of salt. After 35 minutes, take the pot off the heat and carefully blend it up using a stick or hand blender until it is smooth and creamy. If using a blender, only fill the blender half way up, cover the lid with a towel, and be very careful while blending. If the soup is too thick, add more chicken stock. Check for seasoning and add more salt or maple syrup if needed. Serve the soup with a drizzle of extra virgin olive oil and enjoy! Even better the 2nd day.

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7 hours ago 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. Check that the vegetables are tender and lentils are cooked

Rating: 3/5(659)
Category: Lunch,Starter
Servings: 4
Total Time: 45 mins

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4 hours ago Medically reviewed by Natalie Butler, R.D., L.D. — Written by Juliann Schaeffer — Updated on March 9, 2020. Moroccan lentil soup. Curried …

Estimated Reading Time: 4 mins

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5 hours ago Cut the butternut squash in have and clean the center of strings by using a spoon to scrap them out of the center. Cut the butternut squash into small pieces and peel the tough outer skin with a vegetable peeler. Place the butternut squash into the slow cooker and add the diced celery, diced carrots and diced onion to the crock pot.

Ratings: 1
Total Time: 4 hrs 10 mins
Category: Soup
Calories: 238 per serving

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4 hours ago Directions. Heat olive oil in a large pan. Saute onion. add cinnamon and nutmeg. Saute some more. add the borth and the squash and carrots. Boil until soft. Puree with an emersion blender. Makes four servings of around 1/12 cups. Number of Servings: 4. Recipe submitted by SparkPeople user TIMLINLUVER.

Servings: 4
Calories: 143 per serving

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7 hours ago Step by step how to make squash and lentil soup. 1 Sauté the onions, carrot and celery together in a saucepan then stir in the garlic. 2 Add the cubed squash and cook for about 5 minutes. 3 Add the spices and cook for 1 minute. 4 Add the stock tomatoes and lentils. 5 Cook gently until the vegetables are very soft and tender.

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3 hours ago It can be easily microwaved, and makes eating healthy during the day a breeze. Method Melt the butter in a large pot over medium heat. Add onion and …

Rating: 3.6/5(11)
Category: Main
Servings: 6
Total Time: 40 mins
1. Melt the butter in a large pot over medium heat. Add onion and garlic, cook, stirring often, until very soft but not browned (approx. 4 minutes). Then add cumin; cook for 1 minute.
2. Add butternut pumpkin, chicken broth, and 1 tablespoon of the lemon zest; simmer until pumpkin is very tender, about 30 minutes. Remove from heat and cool.
3. Puree cooled soup in a blender in several batches. Return to pot.
4. Stir in cream and reheat. Season with lemon juice and salt to taste. Top each serving with a pinch of the remaining zest.

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5 hours ago Butternut Squash, Kale, Sausage & Lentil Soup. Jump to Recipe . 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. When the weather is warm, I like to serve my soups at room …

Servings: 4
Total Time: 50 mins
Category: Soups & Stews
Calories: 374 per serving

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3 hours ago Add the lentils, squash, broth and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender. Stir in the coconut milk to warm through and add grated ginger and fresh lime juice to taste (I used about a 2" nub of ginger and 1 whole lime). Use a blender or immersion blender to make a chunky puree. …

Estimated Reading Time: 6 mins

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8 hours ago Reduce heat to low, cover, and simmer until lentils start to break down and lose their color and mixture thickens, 15 to 20 minutes. Stir in squash, cauliflower, and remaining 1 …

Rating: 4.7/5(3)
Estimated Reading Time: 2 mins
Servings: 6
Calories: 400 per serving
1. In a large, heavy pot (with a lid) over medium heat, heat 2 tablespoons of oil until hot. Add squash and cook, stirring often, until cubes are browned lightly and slightly tender, 5 to 6 minutes. Remove and set aside.
2. In the same pot, heat 2 more tablespoons of oil until hot. Add cauliflower, and cook, stirring often, until lightly browned and slightly tender, about 4 minutes. Remove and set aside.
3. In the same pot, heat the remaining oil until hot. Add onions and cook, stirring often, until slightly softened, 2 to 3 minutes. Add curry powder, ginger, cumin, and several grinds of black pepper, and stir 30 seconds. Add lentils, garlic, and 4 cups of the chicken broth or vegetable stock. Bring soup to a simmer. Reduce heat to low, cover, and simmer until lentils start to break down and lose their color and mixture thickens, 15 to 20 minutes.
4. Stir in squash, cauliflower, and remaining 1 cup of broth or stock. Cook, stirring occasionally, until the vegetables are very tender, 4 to 5 minutes. (Soup can be prepared two days ahead. Cook to this stage; cool, cover, and refrigerate. Reheat, stirring, over low heat.)

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6 hours ago Lentil Soup Recipe With Butternut Squash olivemagazine. 4 hours ago Put the squash in a roasting tin, drizzle with the olive oil, season and toss with the cumin. Roast for 25-30 minutes or until golden. Step 2. Scoop half the squash from the tin and put in a pan. Add the lentils and 1 litre of the stock, bring to the boil, then reduce the heat and simmer for 35-40 minutes, adding …

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3 hours ago Creamy Low Carb Paleo Butternut Squash Soup Recipe . Just Now Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily. When the squash is about 30 minutes into roasting, heat … Rating: 4.9/5(21) Total Time: 1 hr 10 mins. Category: Soup. Calories: 183 per serving. 1. Preheat the oven to 400 degrees F (204 degrees C). Line …

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9 hours ago Spiced Butternut Squash Soup A Moroccan inspired butternut squash soup is a fun twist to this fall favorite. Directions: 1. In a Crofton Cast Iron 4.6 Qt. Saucepan, heat coconut oil over medium-high heat. Add carrots and butternut squash, sauté for 10 minutes. Add onions, garlic and seasonings and continue cooking for five minutes. 2.

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3 hours ago It can be easily microwaved, and makes eating healthy during the day a breeze. Method Melt the butter in a large pot over medium heat. Add onion and garlic, cook, stirring often, until very soft but not browned (approx. 4 minutes). Then add cumin; cook for 1 minute.

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3 hours ago Place the cabbage, cauliflower, butternut squash, onion, carrot, celery, cheese and the water in a large soup pot. Add in the lentils and bring to a boil. Reduce the heat to a very …

Rating: 1/5
Calories: 255 per serving
1. 1. Place the lentils in a medium-size saucepan with water to cover by two inches. Bring to a boil over medium high heat, then reduce the heat to a very slow but steady simmer. Cook, covered, till the lentils are tender, 30 to 40 min. Drain and set aside.
2. 2. Place the cabbage, cauliflower, butternut squash, onion, carrot, celery, cheese and the water in a large soup pot. Add in the lentils and bring to a boil. Reduce the heat to a very slow but steady simmer and cook, covered, till all the vegetables and the lentils are about 10 min shy of very soft (about 50 min).
3. 3. About 10 min before the vegetables are very soft, add in the pasta and cook till al dente. Stir in the extra virgin olive oil and season with salt and pepper. Serve warm and pass freshly grated Parmesan cheese. Offer garlic croutons.
4. VARIATION:* Replace lentils with other beans: chickpeas, cannellini or possibly red kidney beans.* Small pasta such as ditalini, elbows, shells or possibly tubetti. (See review.)

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8 hours ago Jan 8, 2019 - Explore alta skinner's board "butternut squash and lentil soup" on Pinterest. See more ideas about recipes, soup recipes, healthy recipes.

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8 hours ago In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes. More › 469 People Used More Info ›› Visit site > Butternut Squash and Turnip Soup Recipe Allrecipes tip www.allrecipes.com Step 1.

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Just Now 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 …

Rating: 4.4/5(12)
Category: Soup
Cuisine: Indian
Total Time: 1 hr 20 mins
1. Heat a large stock pot or dutch oven over medium heat. Warm the oil in the pot then add the onion with 1 teaspoon of the kosher salt, and cook until softened, about 5 minutes, stirring often. Stir in the garlic, ginger, curry powder, garam masala, and ground cinnamon and cook for another 2 minutes or until the mixture is fragrant.
2. Add the chicken broth and the water and bring to a boil. Stir in the lentils, then cover, lower the heat to simmer and cook for 30 minutes, stirring occasionally.
3. Add the remaining 1 teaspoon of kosher salt, the squash and the garbanzo beans and cook until the squash is tender, about 10 minutes. Adjust the seasoning and stir in the lemon juice and the leafy greens. Serve with additional lemon if desired.

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Just Now In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes). Add the stock (2 cups), bring to a boil. Add …

Rating: 4.9/5(28)
Total Time: 20 mins
Category: Soup
Calories: 254 per serving
1. In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes).
2. Add the stock (2 cups), bring to a boil.
3. Add the cooked butternut squash.
4. Stir in the can of coconut milk.

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5 hours ago VEGAN Asian Lettuce Wraps + Cauliflower Fried RiceVideo taken from the channel: More Salt Please Vegan Butternut Squash Soup (SOUPer Easy - …

Reviews: 138
Estimated Reading Time: 7 mins

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1 hours ago Method. Combine the butternut squash, carrot, celery, onion, garlic and vegetable stock in a big pan and bring to the boil. Lower the heat and simmer for about 40 minutes, until the squash softens. Pour in the milk into the mixture and puree …

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7 hours ago If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds. Then use a mandolin to slice it thinly (about 1/8 inch or 1/4 cm). Grease a large pan with ghee and add the ground beef. Cook for 5-7 minutes while stirring, or until opaque. Add half of the marinara sauce and oregano. Season with half of the salt and pepper.

Estimated Reading Time: 2 mins

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5 hours ago Butternut Squash is also known in Australia and New Zealand as butternut pumpkin or gramma. Butternut squash makes a great addition to both sweet and savory dishes. It can be roasted, baked, or sautéed. You can also puree cooked butternut squash into soups and stews. Keep reading for a tasty low carb recipe for Creamy Keto Butternut Squash Soup.

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Just Now Other than butternut squash soup, roasting butternut squash with bacon is our favorite way to utilize this winter squash. For this recipe, we’re roasting the squash with …

Rating: 4.8/5(32)
Total Time: 50 mins
Category: Side Dish
Calories: 153 per serving
1. Preheat oven to 425° F. Place the butternut squash, chopped bacon, and sliced garlic in a large 10.5” cast iron skillet.
2. In a small bowl mix together the brown erythritol, olive oil, mustard, salt, and garlic powder. Sprinkle over the squash and transfer to the oven. Bake for 45 minutes until the bacon is crispy and the squash is tender. Serve immediately.

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6 hours ago Cook on low for 5-6 hours or high for 3-4 hours. When the soup is done stir in the kale or spinach and lime juice, it will only take a few minutes for the greens to wilt. To make the …

Cuisine: American
Total Time: 55 mins
Category: Main Course
Calories: 360 per serving
1. Add everything to a slow cooker except the kale and lime juice and stir together.
2. Sauté the onion and carrots for a couple of minutes, until the onions are translucent, adding a splash of water (if needed) to cook oil-free.

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5 hours ago This Easy Panera Autumn Squash Soup Recipe is made with butternut squash, green apples, and is perfect for fall. This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor! Stay Snatched. squash. Vegan Soups. Vegetarian Recipes. Cooking Recipes. Healthy Recipes. Healthy Foods. Healthy Eating. Whole30 Soup Recipes. …

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8 hours ago Spread the capsicums, squash and onion in a large baking tray. Sprinkle with black pepper and drizzle over 1 tablespoon of the olive oil. Bake in the oven for about 20 until the …

Rating: 4.7/5
Total Time: 50 mins
Category: Soups
Calories: 174 per serving
1. 1 Heat the oven to 180°C/fan 160°C/gas 4. Spread the capsicums, squash and onion in a large baking tray. Sprinkle with black pepper and drizzle over 1 tablespoon of the olive oil. Bake in the oven for about 20 until the edges begin to blacken. Remove and allow to cool slightly. When cool enough to handle, remove most of the skin from the peppers and discard. Roughly chop the flesh.
2. 2 Heat the remaining olive oil in a large saucepan and add the baked vegetables. Add the stock and chilli flakes or diced chilli and bring to the boil, then simmer for about 20 min until everything is soft. Remove the pan from the heat and blend the soup with a hand blender or food processor.

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2 hours ago Butternut Squash And Italian Sausage Soup. 2572 views. Butternut Squash And Italian Sausage Soup, ingredients: 1 lrg butternut squash - (abt 3. Lentil And Italian Sausage Soup. 1092 views. And Italian Sausage Soup, ingredients: 1/2 lb lean bacon diced, 1 lb sweet Italian sausage. Mom’s Italian Sausage Soup. 2306 views. Italian Sausage Soup, main ingredient: …

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How to make butternut squash lentil soup?

Healing Thai Butternut Squash Lentil Soup that's vegan, protein-packed, and incredibly nourishing. You're going to love this creamy, flavorful soup! Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.

What is a good substitute for butternut squash in soup?

Butternut squash adds a hint of sweetness and makes the soup wonderfully creamy. Red lentils. Red lentils are high in fibre and protein and add wonderful heartiness to the recipe. You’ll need 1 cup of dry, uncooked red lentils. Onion, garlic and celery.

How to cook squash and carrots for soup?

Saute squash, carrots, leek, onion, garlic and ginger for 15 minutes on the stove in a large pot until softened. Add spices, then lentils and vegetable broth. Bring it all to a boil. Reduce soup to a simmer, then let it cook for 30 minutes, stirring occasionally.

How to cook lentils and carrots for soup?

Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown. Now, pour the stock into the pan and add the lentils, stir together and simmer for around 15 minutes.

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