Velvety Squash and Red Lentil Soup
Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to this soup.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Butternut squash
- 200 gram Red lentils
- 1 piece Onion
- 2 piece Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic cloves, and cook until softened.
- Add the butternut squash, red lentils, vegetable broth, ground cumin, ground coriander, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the 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 stir in the coconut milk. Cook for an additional 5 minutes, until heated through.
- Serve the velvety squash and red lentil soup hot, garnished with fresh herbs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.