Vegan
Butternut squash soup with red lentils
yummy and so satisfying.
1 butternut squash
8-9 cups water (depends on how thick you like it and how large the squash is)
2 vegan bouillon cubes
2 + cups onions
Garlic to taste
1cup red lentils
Spices to taste: 1/2 to 1 tsp
Ginger
Turmeric
Curry powder
Salt
Note: I try to simplify my food prep and cooking. I find it easiest to cut the squash in half lengthwise and scoop out the seeds. Then I place it upside down in some water in a roasting pan. Bake it at 350 for 25-30 minutes, turning it right side up about halfway through so it doesn't scorch at the thinnest spot. When it's cooked through, just scoop out the squash into a large pot and add all the rest of the ingredients, bring to a boil, reduce heat to a simmer for 20 to 30 min. Let soup cool for a bit, then I use a hand blender. If you don't have any sort of blender, use a potato masher.
Making this vegan butternut squash and red lentil soup has become a favorite in my kitchen because it strikes the perfect balance between flavor, nutrition, and ease of preparation. The butternut squash brings a natural sweetness and creamy texture once cooked and blended, while red lentils add protein and body to the soup, making it filling enough for a light lunch or dinner. One tip I’ve learned is to roast the squash as described, but consider adding a splash of olive oil and a sprinkle of black pepper before roasting to enhance the flavor. The roasting process caramelizes the sugars in the squash, which gives the soup a richer taste. The choice of spices is key. Ginger, turmeric, and curry powder create a warm, slightly spicy undertone that complements without overpowering the natural flavors. Adjust the spice amounts according to your preference; you can even add a pinch of cayenne if you enjoy some heat. Using vegan bouillon cubes enriches the broth, but if you don’t have any on hand, vegetable stock or even a well-seasoned water base works well. I also like adding a handful of fresh herbs like cilantro or parsley just before serving for a fresh note. For blending, a hand blender is convenient, but a standard blender works fine too—just be cautious with the hot soup. If you prefer a chunkier texture, mashing some of the lentils and squash manually can give a nice rustic feel. This recipe is very versatile and forgiving. You can add other vegetables like carrots or celery for extra nutrition or swap red lentils for yellow ones for a slightly different taste and texture. Overall, this soup is my go-to when I want something wholesome, vegan, and satisfying without a lot of effort.
