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Sunshine butternut lentil soup

Time: 30 mins Servings: 8


This is the perfect fall or winter soup - fibre rich and packed with plant-based protein! Like a nourishing and delicious hug that'll warm your soul on a cooler day. I hope you love it as much as my toddler and I do!

What you need to make this soup:
  • 3 cups frozen butternut squash

  • 1 tbsp extra virgin olive oil

  • 1-2 celery, chopped

  • 1 medium onion, diced

  • 1-2 carrots, chopped

  • 1 zucchini, chopped

  • 3 cloves garlic, minced

  • 1 cup red lentils, rinsed and drained

  • 1 28 oz can of diced tomatoes

  • 4 cups chicken or vegetable broth (chicken will taste richer!)

  • 2 tbsp curry powder

  • 1.5 tbsp cumin powder

  • salt & pepper to taste

  • 1 cup full-fat coconut milk

What to do to make this soup:
  1. Chop your carrots, celery, onion and zucchini or throw them in your Vitamix

  2. Add them + minced garlic to a large soup pot with 1 tbsp olive oil

  3. Saute over medium heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few splashes of your broth.

  4. Add the curry powder and cumin, stir and cook for 2-3 minutes

  5. Add remaining ingredients (except coconut milk) and bring it to a light simmer

  6. Cover the pot and let it simmer for about 20 minutes until the squash and lentils are tender

  7. If you didn't Vitamix your veggies at the start, I recommend you blend some of the soup so it's less chunky. Use an immersion blender or add 2 cups of the soup to a blender and then pour it back into your pot.

  8. Mix in your coconut milk and enjoy! Lasts up to 5 days in the fridge or 5 months in the freezer.

If you make this recipe, please take a photo and tag @yourbestlifewithlisa

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