Bowl of Delicious · by Elizabeth Lindemann★ 4.6 (9)
Butternut Squash and Red Lentil Soup with Turmeric
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 50%
CARBS 72G63% OF CAL
11G FIBER0G ADDED0G INTRINSIC47G OTHER14G TOTAL SUGAR
FAT 10G20% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy soup of butternut squash and red lentils with turmeric spice. Nutrient-dense and naturally vegan. Comforting and healthful for lunch or dinner.
mainamericansoupbeans🌀 blender🍲 stockpotgluten free
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 50%
CARBS 72G63% OF CAL
11G FIBER0G ADDED0G INTRINSIC47G OTHER14G TOTAL SUGAR
FAT 10G20% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 836mg
- Total sugar
- 14g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1566mg
- Calcium
- 110mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.