
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: Tue, 01 Apr 2025 02:18:07 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
31
High
Nutrition per serving
Calories456.4 kcal (23%)
Total Fat10.9 g (16%)
Carbs77.3 g (30%)
Sugars17 g (19%)
Protein16.4 g (33%)
Sodium628.1 mg (31%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 cupsplit red lentils

⅓ cupcashews

1leek
white and light green part only, chopped and washed

3garlic cloves
minced

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

1 Tbsplemon juice

sea salt flakes
to taste

freshly cracked 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!
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