Butternut Squash and Lentil Soup
Delicious and nutritious, sweet and a littttttle spicy, filling and light at the same time, this butternut squash and lentil soup will warm your belly all winter long!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8-12 servings 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup yellow onion, finely chopped (about 1 small onion)
- 1 cup celery, finely chopped (about 4 stalks)
- 2 garlic cloves, grated or finely chopped
- 1 1/2 lbs butternut squash, cubed (about 1 small to medium-sized butternut squash)
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (more to taste)
- 6 cups vegetable stock
- 1 cup dried green lentils
- 1/2 cup Kamut*
- 2 bay leaves
- 1 sprig thyme, destemmed
- Optional for garnish: Cilantro, pumpkin seeds (pepitas)
Instructions
- In a large stock pot over medium-high heat, combine olive oil, onion, celery and garlic and saute until vegetables begin to soften and are almost translucent, about 5 minutes. Then add butternut squash and continue to saute until squash just turns tender to fork, about 15 minutes.
- Add cumin, turmeric, salt and pepper and cook for another few minutes until fragrant.
- Then add vegetable stock, lentils, kamut, bay leaves and thyme. Bring mixture to a boil and then reduce to simmer and let cook for 30 minutes or until lentils and kamut are completely cooked.
- Serve immediately, or let cool and save for later. Soup will keep refrigerated for about a week and remain viable if frozen for about 6 months. Enjoy! 🙂
- Serving suggestion: Garnish with cilantro and pumpkin seeds.
Notes
*You may substitute another hearty grain (like farro or barley) or omit altogether and add an additional 1/2 cup of lentils.
Nutrition Facts, for 12 generous servings:
Calories: 120 calories
Fat: 1.4 grams
Carbs: 23 grams
Fiber: 4 grams
Sodium: 46 mg
Protein: 6 grams
Nutrition
- Serving Size: 1/12 of recipe