Lentil Butternut Squash Soup Recipe Vegan Gluten Free

Vegan Curried Butternut Squash Lentil Soup Running …

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 …

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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Butternut Squash + Red Lentil Soup The Simple …

WEBNov 6, 2014 · Add sage and squash and cook 3 minutes more, stirring occasionally. Simmer: Add lentils, broth and salt & pepper, bring to a …

1. Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
2. In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
3. 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 tender and lentils are soft.
4. Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.

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Butternut Squash Lentil Soup (Easy Vegan Recipe)

WEBOct 21, 2022 · How to Make This Recipe. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and …

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.
2. Add the red curry paste and cook until it coats the onions.
3. Add in the lentils, butternut squash, cauliflower and broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft.
4. Add the lemon juice and coconut milk and stir until combined.

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