Running on Real Food · by Deryn Macey★ 4.9 (36)
Butternut Squash Lentil Soup
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 21%
CARBS 38G69% OF CAL
7G FIBER10G SUGAR21G OTHER
FAT 4G17% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty red lentil soup with butternut squash, warmly spiced with curry and cumin, and enriched with coconut milk. Nutritious, filling, and naturally vegan.
mainamericansoupbeans🫕 dutch oven🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium white onion (about 2 cups diced (300 g))
- 3 cloves garlic (minced)
- 1 rib celery (chopped, about 1/2 cup (85 g))
- 2 tsp curry powder
- 1 tsp cumin
- 1 cup uncooked red lentils
- 3 cups cubed butternut squash (350 g)
- 1 cup light or full-fat coconut milk
- 1 28 oz can diced tomatoes
- 4 cups vegetable broth
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 21%
CARBS 38G69% OF CAL
7G FIBER10G SUGAR21G OTHER
FAT 4G17% OF CAL
2G SAT2G 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
- 30m
- Sodium
- 620mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.