Butternut squash red lentil soup
This butternut squash red lentil soup is bursting with flavor. It's also super creamy thanks to coconut milk and peanut butter.
Servings: 8
Calories: 257kcal
Equipment
Ingredients
- 2 tbsp Extra virgin olive oil
- 2 tbsp Garlic chopped (about 4 cloves)
- 1 Onion
- 6 cups Butternut squash peeled and cubed
- 1 cup Red lentils
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 tsp Coriander powder
- 1 tsp Ground turmeric
- 6 cups Vegetable broth
- 1 cup Coconut milk
- 2 tbsp Peanut butter smooth and unsalted
- Salt and pepper to taste
- Sriracha or hot sauce for garnish
- Fresh cilantro for garnish
- Pumpkin seeds for garnish
Instructions
- Heat olive oil in dutch oven on medium high heat.
- Add onion and saute until it softens a bit.
- Add butternut squash and saute until it starts to brown.
- Add garlic and all spices, stir well and saute another minute until spices are fragrant.
- Add vegetable broth and lentils. Bring to a boil, cover and reduce to a simmer. Cook for 30 minutes, stirring occasionally
- Add coconut milk and peanut butter, stir until the peanut butter has melted into the broth.
- Puree with an immersion blender or in a food processor in batches.
- Season with salt and pepper to taste
- Serve with a dash of sriracha sauce, cilantro and pumpkin seeds for garnish.
Notes
Serving size used for nutrition information is about 1-1/2 cup.
Nutrition
Calories: 257kcal | Total Carbohydrate: 32g | Protein: 9g | Total Fat: 12g | Saturated Fat: 6g | Sodium: 734mg | Potassium: 717mg | Dietary Fiber: 10g | Total Sugars: 5g | Vitamin A: 11669IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 4mg