The Girl on Bloor · by Taylor Stinson★ 5.0 (6)
Curried Butternut Squash & Lentil Soup {Vegan}
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 11%
CARBS 31G69% OF CAL
7G FIBER14G OTHER10G TOTAL SUGAR
FAT 6G28% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried butternut squash and lentil soup with warming spices like turmeric and cayenne. A comforting, hearty soup that's naturally plant-based.
mainsoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp olive oil
- 1 small butternut squash (or 2-3 cups squash) (cut into small cubes)
- 2 carrots cut into small cubes
- 1 leek, sliced
- 1 yellow onion, diced
- 4 cloves minced garlic
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 2 tsp turmeric (optional)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup dry green or brown lentils
- 6 cups vegetable broth
- 1 red pepper, diced
- 2 cups spinach, chopped
- 2 tsp fresh lemon juice
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 11%
CARBS 31G69% OF CAL
7G FIBER14G OTHER10G TOTAL SUGAR
FAT 6G28% OF CAL
1G SAT5G 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
- 15m
- Cook
- 30m
- Sodium
- 1069mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 812mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1069MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.