The Simple Veganista · by Julie | The Simple Veganista★ 5.0
BUTTERNUT SQUASH & RED LENTIL SOUP
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 45%
CARBS 88G71% OF CAL
15G FIBER13G SUGAR60G OTHER
FAT 9G17% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash and red lentil soup with sage, rich in protein and warming. Can be made ahead, making it ideal for batch cooking.
mainamericansoupbeans🌀 blender⚙️ food processor🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil or 1/4 cup water (for water saute)
- 1 medium yellow onion, diced
- 3 lb. butternut squash, cubed 3/4 inch (about 6 – 8 cups)
- 1 1/2 cups red lentils
- 2 teaspoons dried sage or 2 tablespoons fresh minced
- 7 cups vegetable broth
- mineral salt & white or fresh cracked pepper, to taste
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 45%
CARBS 88G71% OF CAL
15G FIBER13G SUGAR60G OTHER
FAT 9G17% OF CAL
1G 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
- 35m
- Sodium
- 1151mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1743mg
- Calcium
- 132mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.