Lentil Butternut Squash Soup
Butternut squash is a great source of vitamin A and fiber, while lentils are rich in protein and iron.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 500 gram Butternut squash
- 200 gram Red lentils
- 1 medium-sized Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
- 1 tablespoon Lime juice
Instructions
- Peel and dice the butternut squash.
- Chop the onion and mince the garlic cloves.
- In a large pot, heat some oil and sauté the onion and garlic until fragrant.
- Add the diced butternut squash, red lentils, vegetable broth, coconut milk, ground cumin, ground coriander, turmeric powder, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the butternut squash and lentils are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and heat it over low heat for a few minutes.
- Stir in the fresh cilantro and lime juice.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.