By plantbaes
Healing Butternut Squash Soup
4 steps
Prep:10minCook:30min
A soothing and nourishing soup packed with antioxidants, fiber, and protein, ideal for when you need a comforting yet healthy boost.
Updated at: Sun, 02 Jun 2024 12:34:02 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories312.8 kcal (16%)
Total Fat9.6 g (14%)
Carbs47.5 g (18%)
Sugars9.8 g (11%)
Protein13.4 g (27%)
Sodium1126.8 mg (56%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupsplit red lentils
⅓ cupraw cashews
1leek
white and light green part only, chopped and washed
3garlic cloves
peeled and chopped
1red chili
chopped
2 Tbspfresh ginger
peeled and chopped
2 tspground turmeric
2 tspground cumin
½ Tbspmaple syrup
450gcarrots
peeled and chopped
650gbutternut squash
peeled and chopped
8 cupsvegetable stock
low sodium preferred
1 Tbspfresh lemon juice
sea salt flakes
to taste
freshly ground black pepper
to taste
fresh herbs
such as cilantro or parsley
dairy-free yogurt
toasted nuts
seeds
broccoli sprouts
chili oil
Instructions
Step 1
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 make some nutrients more bioavailable.
Step 2
In a large pot, add the lentils, cashews, garlic, chili, ginger, turmeric, cumin, maple syrup, carrots, butternut squash, and vegetable stock. Bring to a soft boil, then reduce the heat, cover partially, and cook for 30 minutes or until the vegetables have softened. Turn off the heat.
Step 3
Blend the soup until perfectly smooth. If using a stand blender, it's recommended to allow it to cool down before blending.
Step 4
Stir in the lemon juice. Adjust salt and pepper to taste, add your favorite toppings, and enjoy!
View on plantbaes
↑Support creators by visiting their site 😊
Notes
3 liked
0 disliked
Delicious
Easy
Makes leftovers
Under 30 minutes