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lentil butternut squash soup recipe vegan gluten free vegetarian plant based soups for fall butternut squash recipes healthy whole food plant based soups for autumn

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!
5 from 1 vote
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 284 kcal



  • 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.


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
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