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Lentil Butternut Squash Soup Recipe (Vegan, Gluten Free)

This lentil butternut squash soup recipe is a creamy and satisfying lunch – this vegan and gluten free soup is the perfect light fall recipe!  Serve with a warm salad and a thick slice of sourdough for the perfect cozy dinner to enjoy by the fire. This is also a great soup to meal prep for the week!
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When you want a light and comforting soup for fall: this lentil butternut squash soup is the perfect meal to tuck into. This high protein vegan soup is loaded with root vegetables, warm spices, and seasonal squash for the perfect bowl of comfort. I absolutely love enjoying soup all year long,  but there is something so magical about a piping hot bowl of soup for these first fall days. This healthy squash lentil soup will bring the fall vibes to your table, one spoonful at a time!

This Red Lentil Butternut Squash Soup Recipe Is:

  • Bright
  • Fresh
  • Warming
  • Made with Good-For-You Ingredients
  • Flavorful
  • Ready in Under an Hour
  • Vegan, Gluten Free, and High Protein!

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Meal Prep Fall Soup Recipes For the Win!

This red lentil squash soup is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

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What’s In This Butternut Squash Lentil Soup Recipe?

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Make Ahead Vegan Soup Recipes

This butternut squash lentil soup is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one (or a few) of these ahead of time, and freeze some for later.  Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen.  Freezing ingredients is also a great way to use up food that may be expiring soon.  Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!

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How Do I Make This Vegan Lentil Squash Soup Recipe:

  1. In a large pot, heat the coconut oil over low heat. Add the garlic, onion, and carrots and saute for 4 to 5 minutes until the vegetables begin to soften. Add the Herbes de Provence, salt, pepper, and cumin, mix and saute for another minute, stirring until the veggies are coated in the spice.
  2. Add the red lentils, butternut squash, tomatoes with juice, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through.
  3. Remove from heat and stir in the coconut milk.
  4. Serve with a squeeze of fresh lime juice and cilantro to garnish.  Enjoy.

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Other Healthy Vegan Fall Soup Recipes You’ll Love:

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As always, if you make this vegan and gluten free squash and lentil soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Lentil Butternut Squash Soup (Vegan, GF)

The Herbeevore
This lentil butternut squash soup recipe is a creamy and satisfying lunch - this vegan and gluten free soup is the perfect light fall recipe!  Serve with a warm salad and a thick slice of sourdough for the perfect cozy dinner to enjoy by the fire. This is also a great soup to meal prep for the week!
No ratings yet
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 284 kcal

Ingredients
  

Instructions
 

  • In a large pot, heat the coconut oil over low heat. Add the garlic, onion, and carrots and saute for 4 to 5 minutes until the vegetables begin to soften. Add the herbes de Provence, salt, pepper, and cumin, mix and saute for another minute, stirring until the veggies are coated in the spice.
  • Add the red lentils, butternut squash, tomatoes with juice, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through.
  • Remove from heat and stir in the coconut milk.
  • Serve with a squeeze of fresh lime juice and cilantro to garnish.  Enjoy.

Nutrition

Calories: 284kcalCarbohydrates: 41gProtein: 14gFat: 8gSaturated Fat: 7gSodium: 786mgPotassium: 859mgFiber: 16gSugar: 6gVitamin A: 8467IUVitamin C: 21mgCalcium: 87mgIron: 6mg
Keyword Autumn Soups with Butternut Squash, Dairy Free Creamy Butternut Squash Soup, Lentil butternut Squash Soup, Vegan Butternut Squash Soup Recipes, Vegan Creamy Lentil Soup Recipes, Whole Foods Plant Based Lentil Recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!

Posted in American, Dairy Free, Detox Recipes, Fall Recipes, Gluten Free, High Protein, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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