Healing Butternut Squash Soup

A soothing and nourishing soup packed with antioxidants, fiber, and protein, ideal for when you need a comforting yet healthy boost.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME30

TOTAL TIME40

Servings 6

Course Soup

Cuisine Plant-Based

Keyword anti-inflammatory, broccoli, carrot, cashews, chili, digestive-aid, Easy, garlic, ginger, lemon, lentils, maple syrup, Nutritious, red lentils, turmeric

Ingredients

1 cup split red lentils
⅓ cup cashews
1 leek white and light green part only, chopped and washed
3 garlic cloves roughly chopped
2 tbsp fresh ginger peeled and roughly chopped
2 tsp ground turmeric
2 tsp ground cumin
3.5 cups carrots peeled and chopped - 1 lb
5 cups butternut squash peeled and cubed - 1.4 lb
8 cups low sodium vegetable stock
1 tbsp lemon juice
½ tbsp maple syrup optional
sea salt flakes to taste see notes
freshly cracked black pepper to taste

Topping Ideas

fresh herbs such as cilantro or parsley
dairy-free yogurt
toasted nuts and seeds
broccoli sprouts

Instructions

Rinse the red lentils thoroughly under cold water.
Optionally, soak the lentils and cashews in cold water overnight. Once soaked, drain the water and rinse again. Although not necessary, this step will increase the bioavailability of certain nutrients.
In a large pot, heat 1 tablespoon of olive oil, add the leek, and cook for 5 minutes. Then, add the garlic, ginger, turmeric, and cumin. Cook for 2 minutes until fragrant. Then add the carrots, butternut squash, lentils, cashews, and vegetable stock.
Bring to a soft boil, then reduce the heat, cover partially, and cook for 30 minutes or until all the vegetables have softened. Turn off the heat.
Blend the soup until perfectly smooth. If using a stand blender, it's recommended to allow it to cool down before blending.
Stir in the lemon juice and maple syrup if using. Adjust salt and pepper to taste, add your favorite toppings, and enjoy!

Notes

Salt: The amount of salt will depend on the stock you're using. Remember, you can always add more, but not take it away, so I recommend waiting until the end to taste and adjust to your liking.

Time-saving tip: Skip the sautéing part in olive oil and add all the ingredients directly into the pot. This soup was originally written without this step, and is still absolutely delicious without it. I find that sautéing adds a little depth of flavor without requiring too much effort, but it's entirely up to you.

Chilli: If you can digest it, adding a red chilli adds a nice kick.

Nutritional Information - Per Serving