Butternut Squash and Red Lentil Soup with Turmeric
User Reviews
4.6
27 reviews
Excellent
Butternut Squash and Red Lentil Soup with Turmeric
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This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. Turmeric adds a warm, peppery flavor as well as immune-boosting properties.
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Ingredients
- 2 tablespoons butter divided (or olive oil
- 1 medium yellow onion diced
- kosher salt to taste
- black pepper to taste
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 6 cups chicken stock/broth vegetable broth, or water (or a mixture of these)
- 1 medium butternut squash peeled, seeded, and cubed (about 5 cups)
- 1 cup red lentils
- yogurt, chopped fresh cilantro, and/or toasted pine nuts for garnish (optional)
Instructions
- In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes).
- Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). This will help the spices toast and become more flavorful.
- Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes).
- Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, you can use use a standing blender in batches to do this (or for a more rustic, textured soup, a potato masher will do just fine).
- Stir remaining 1 tablespoon butter into soup until melted. Taste and adjust seasoning if necessary.
- Serve garnished with plain yogurt, chopped fresh cilantro, and/or toasted pine nuts, if desired.
Equipments used:
Notes
- Make it vegan: be sure to use vegetable stock and/or water, as well as olive oil instead of butter.
- Storing leftovers: This soup reheats and freezes well- make ahead of time and store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
54g
(18%)
Protein
15g
(30%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
1352mg
(56%)
Potassium
1433mg
(41%)
Fiber
18g
(72%)
Sugar
6g
(12%)
Vitamin A
20124IU
(402%)
Vitamin C
68mg
(76%)
Calcium
147mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 1352mg | 56% |
| Potassium | 1433mg | 30% |
| Fiber | 18g | 72% |
| Sugar | 6g | 12% |
| Vitamin A | 20124IU | 402% |
| Vitamin C | 68mg | 76% |
| Calcium | 147mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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