Butternut Squash Lentil Soup Recipe

Healing Curry Butternut Squash Lentil Soup Ambitious Kitchen

WEBOct 10, 2021 · Instructions. 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 …

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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Vegan Curried Butternut Squash Lentil Soup Running on Real Food

WEBJan 10, 2024 · Step 3. Add the rest of the ingredients. Next, add the rest of the ingredients, bring it all to a light simmer then simmer uncovered for 15-20 minutes until the squash …

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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Instant Pot Butternut Squash Lentil Soup (with slow cooker option

WEBOct 8, 2019 · 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 …

1. Turn Instant Pot to SAUTE and melt fat of choice. Saute onions until translucent, about 3-4 minutes. Add in garlic and cook another 30 seconds. Turn off IP.
2. 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.
3. Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine. Add in chopped kale and parsley, and close lid to let kale wilt and soften for a bit. Then salt and pepper to taste. For an added optional burst of flavor, add in a bit of fresh lemon juice. Enjoy!

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Slow Cooker Butternut Squash Lentil Soup Happy Healthy Mama

WEBOct 11, 2017 · Instructions. Put all of the ingredients except the spinach into your Crock-Pot slow cooker * and mix well. Cook on high for 3-4 hours or low for 6-8 hours. Remove …

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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