Vegan Butternut Squash Lentil Soup

Delicious curried butternut squash and lentil soup – a hearty, plant-based one-pot meal. Made with butternut squash, brown lentils, kale, tomatoes, warming spices, and creamy coconut milk.

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Butternut squash Brown or green lentils Onion, ginger, garlic Tomatoes Kale Coconut milk Broth Curry powder, smoked paprika, cinnamon, sage.

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Heat oil in a large pot on medium heat. Sauté diced onions until translucent and caramelized. Add seasonings and sauté for 1 minute.

Rinse the lentils. Add to the pot with spices, butternut squash, tomatoes, and broth. Cover and bring to a boil, then simmer until lentils are cooked.

Add in the coconut milk and kale and stir. Let the kale cook for 1-2 minutes, or until it wilts.

Blend or mash a portion of the soup with an immersion blender, or potato masher and stir. Top with roasted squash seeds and coconut milk.

RECIPE TIPS

Grab all the recipe info and nutritional information by clicking on the link below.

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[{"selector":"#anim-d2b0fb39-c8f0-4a0a-b7b8-db927bdad1e7","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5df1446-26cb-465b-b0a7-858cdf9cc670","keyframes":{"transform":["translate3d(0px, 234.85931%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.

Vegan Butternut Squash Lentil Soup

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Delicious curried butternut squash and lentil soup – a hearty, plant-based one-pot meal. Made with butternut squash, brown lentils, kale, tomatoes, warming spices, and creamy coconut milk.

Butternut squash Brown or green lentils Onion, ginger, garlic Tomatoes Kale Coconut milk Broth Curry powder, smoked paprika, cinnamon, sage.

Ingredients

Heat oil in a large pot on medium heat. Sauté diced onions until translucent and caramelized. Add seasonings and sauté for 1 minute.

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Rinse the lentils. Add to the pot with spices, butternut squash, tomatoes, and broth. Cover and bring to a boil, then simmer until lentils are cooked.

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Add in the coconut milk and kale and stir. Let the kale cook for 1-2 minutes, or until it wilts.

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Blend or mash a portion of the soup with an immersion blender, or potato masher and stir. Top with roasted squash seeds and coconut milk.

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RECIPE TIPS

To make it easier to peel the squash skin, microwave it for 3-5 minutes. Rinse it off with cold water so it's not too hot to handle, and then peel.

Grab all the recipe info and nutritional information by clicking on the link below.

DAMNTASTYVEGAN.COM

Visit DAMN TASTY VEGAN