Connoisseurus Veg · by Alissa Saenz★ 5.0 (6)
Red Lentil Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 23%
CARBS 39G52% OF CAL
6G FIBER28G OTHER5G TOTAL SUGAR
FAT 14G40% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, lightly spiced red lentil and butternut squash soup with coconut milk and warming spices. Hearty enough for a meal, slightly sweet, and deeply satisfying.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 4 cups vegetable broth
- 3 cups diced butternut squash ((Note 1))
- 1 cup split red lentils
- 1 cup full fat coconut milk, (plus more for serving, if desired)
- Salt and pepper, (to taste)
- 2 tablespoons fresh cilantro, (chopped (optional))
- 3 cups bread cubes
- 1 teaspoon curry powder
- 1/4 teaspoon garlic powder
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 23%
CARBS 39G52% OF CAL
6G FIBER28G OTHER5G TOTAL SUGAR
FAT 14G40% OF CAL
9G 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
- 642mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.