Spicy Butternut Squash and Lentil Soup
Butternut squash is a good source of vitamin A, which is important for eye health.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Spicy Butternut Squash and Lentil Soup
Ingredients
Instructions
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Peel and dice the butternut squash.
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Chop the onion and mince the garlic cloves.
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In a large pot, heat some oil and sauté the onion and garlic until fragrant.
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Add the butternut squash, lentils, vegetable broth, tomato paste, cumin, coriander, cayenne pepper, salt, and black pepper to the pot.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the squash and lentils are tender.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in the coconut milk and let the soup simmer for another 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
