Go Back Email Link
+ servings
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

Kelly Jensen
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 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 284 kcal

Ingredients
  

  • 1 tablespoons coconut oil
  • 1 sweet onion chopped
  • 4 cloves garlic
  • 2 carrots diced
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon cumin
  • 2 cups red lentils
  • 3 cups butternut squash diced
  • 1 14 ounce Diced Tomatoes
  • 4 cups Vegetable Stock
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • Cilantro to garnish

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!