WebPreheat the oven to 400°F/200°C, and arrange a rack in the middle. Add the cubed butternut squash, garlic cloves, salt, pepper, and 1 tbsp oil to a heat-proof …
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WebBloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, & cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes. Build the …
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WebAdd oil, onion, garlic and chile. Saute for 2 minutes. Add butternut squash and spices (curry powder through red chili flakes). Stir in water or broth. Set to manual …
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WebEnjoy a comforting and creamy soup for lunch or dinner with one of these healthy recipes. Featuring nutritious ingredients like veggies, lean protein, healthy fats …
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WebCook for one more minute. Miso and veggie broth are combined. Add the bay leaves, red pepper flakes, bay leaf, and fresh parsley. Once the mixture has …
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Made with minimal ingredients including butternut squash, red lentils, sage, onion, vegetable broth, salt, and pepper, this quick and easy vegan soup is sure to become a fall favorite! Here are a few good reasons to add this soup to your fall meal rotation:
Add the squash, vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few).
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.
Freezer: This butternut squash red lentil soup is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking).