Lentil Butternut Squash Soup Vegan Gf Food
LENTIL BUTTERNUT SQUASH SOUP (VEGAN, GF)
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!
Provided by The Herbeevore
Time 45m
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 284 kcal, Carbohydrate 41 g, Protein 14 g, Fat 8 g, SaturatedFat 7 g, Sodium 786 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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