Butternut Squash Lentil Soup Recipe

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This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night. This colorful soup, made with healthy ingredients, tastes delicious. The cooked leeks give complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese Lentil Soup, Red Lent…See more on skinnytaste.com
  • 4.9/5(45)
  • Total Time: 1 hr 5 mins
  • Category: Dinner, Lunch
  • Published: Nov 30, 2020
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  • People also askIs butternut squash lentil soup healthy?Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks. This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night. This colorful soup, made with healthy ingredients, tastes delicious.Butternut Squash Lentil Soup (Vegan) - Skinnytasteskinnytaste.comIs red lentil pasta healthy?

    Cassia D Muller

    Rating: 4.9/5(45)
    Total Time: 1 hr 5 mins
    Category: Dinner, Lunch
    Published: Nov 30, 2020

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  • 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 …

    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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    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 …

    Rating: 4.9/5(151)
    Calories: 377 per serving
    Total Time: 50 mins
    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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    WEBFeb 10, 2019 · In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add …

    Reviews: 5
    Calories: 306 per serving
    Category: Soup
    1. Mince the garlic. Peel and chop the carrots into half moons.
    2. Chop the leeks (watch the video!): chop off the dark green stems and the bottom roots, then slice each in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt.
    3. Chop the butternut squash (watch the video!): Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares.
    4. Wash and chop the kale (watch the video!). You can also wait to do this step while the soup simmers in Step 6.

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    WEBInstructions. Rinse the lentils in a colander and set aside. Preheat oven to 425°. Place the butternut squash in a roasting pan. Drizzle with 2 tablespoons of olive oil. Peel (most of) the papery outer skin off the …

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    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 and lentils are tender. Step 4. Blend some …

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    WEBJan 26, 2024 · Add the onions and sauté 4-5 minutes or until soft. Stir in the garlic, ginger, salt, turmeric, cumin, black pepper and red pepper flakes and sauté another 30-60 seconds or until fragrant. Stir in the cubed butter …

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    WEBInstructions. 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. Add in butternut squash, carrots, lentils, broth, …

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    WEBAdd sage and squash and cook 3 minutes more, stirring occasionally. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork …

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    WEBNov 14, 2023 · Cut the butternut squash into cubes. Roast the squash — Preheat the oven to @375 degrees F. Grease a baking dish. Add cubed butternut squash, carrots chopped into cubes, celery, garlic cloves, …

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    WEBMar 5, 2018 · Instructions. In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes). Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt …

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    WEBAug 24, 2021 · Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Stir everything together and sauté for another minute. Pour in the red lentils and vegetable broth …

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    WEBSTEP 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 …

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    WEBOct 26, 2020 · How to make Moroccan stew. 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. …

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    WEBDec 2, 2021 · Basic Instructions. This tomato, lentil and squash soup is so easy! Sauté the onion and garlic for a few minutes. Add all the rest of the ingredients to the pan and …

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    WEBFeb 24, 2020 · 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, …

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