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Butternut Squash, Carrot and Red Lentil Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 -8 servings
Course: Appetizer , Soup , Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • 2 tbsp olive oil or coconut oil
  • 3/4 cup chopped onion 1/2 a medium sized onion
  • 3 garlic cloves minced
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 bay leaves
  • 1 tsp lemon & herbs mix or a squeeze of lemon with herbs or your choice
  • 8 cups water/vegetable broth low-sodium
  • 1/2 cup red lentils picked through for any rocks or other bits
  • 1 small butternut squash peeled and diced to 1/2 inch cubes
  • 3 small carrots chopped smaller than the butternut squash (or else they take longer to cook)
  • 1 tsp toasted sesame seed oil
  • 2 Tbsp nutritional yeast
  • sea salt to taste I added about 1 tsp

Instructions

    Cup of Yum
  1. Over medium heat, cook chopped onion in olive oil until translucent (about 3 minutes). Add garlic cloves and continue to cook (about 2 minutes), stirring to keep garlic from burning. Add curry powder, paprika, ground ginger, garlic and onion powders and mix until it coats the onions. Work quickly to add the water/vegetable broth so that the spices don't burn.
  2. Add the bay leaves, butternut squash, carrot, and lentils and bring heat up to high until the soup starts to boil. Lower to medium heat once it starts to boil and let simmer, covered, for about 40 minutes. Stir occasionally until the carrots are tender. Turn off the heat, take out the bay leaves, stir in sesame seed oil and nutritional yeast, adding salt to taste.