Vegan Butternut Squash and Lentil Soup
This Butternut Squash Lentil Soup is the perfect vegan fall meal - a big, cozy bowl of tender butternut squash, sweet potatoes, nutty lentils, sweet corn, and savory aromatics. It's rich and warming with just the right touch of smokiness and spice. There's no better way to warm up on a cold night! Plus, it's full of plant-based protein, fiber, and essential vitamins for a nutritious meal that will treat you right from the inside out.
Ingredients
- 1 onion chopped small
- 2 cloves garlic chopped
- 2 celery stalks chopped small
- 2 carrots cut in rounds
- 1 cup dry lentils
- 2 cups butternut squash peeled and cubed
- 1 cups sweet potatoes cubed
- 1 cup frozen corn
- 1 tsp salt
- 6 cups water
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp smoked paprika
Instructions
- In a large saucepan add olive oil and heat over medium heat.
- Add onions and garlic and cook for 5 minutes until fragrant.
- Add celery and carrots, sprinkle with a pinch of salt and cook for 5 minutes until onions are translucent.
- Add squash and sweet potatoes and cook 5 more minutes until veggies are beginning to soften.
- Add water, lentils, corn, salt, thyme, Italian seasoning and smoked paprika. Bring to a boil, then simmer until lentils are soft and veggies are fork tender (about 30 minutes.
- Serve and enjoy!
Nutrition
Calories: 292kcalCarbohydrates: 49gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 521mgPotassium: 908mgFiber: 16gSugar: 5gVitamin A: 14531IUVitamin C: 20mgCalcium: 96mgIron: 5mg
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