Vegan Butternut Squash and Lentil Soup

As the weather cools and you crave something warm and comforting, this vegan butternut squash and lentil soup is the perfect solution. It’s rich, creamy, and loaded with plant-based nutrients that will keep you full and satisfied. Butternut squash provides a naturally sweet and velvety base, while protein-packed lentils add heartiness to the dish. With a blend of warm spices, this soup is not only nutritious but also incredibly flavorful.

Whether you’re preparing a cozy weeknight dinner or meal-prepping for the week, this one-pot recipe is simple, wholesome, and guaranteed to please your taste buds.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 cup red lentils, rinsed
• 1 tsp ground cumin
• 1 tsp turmeric powder
• ½ tsp smoked paprika
• ½ tsp cinnamon (optional)
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Sauté the Aromatics:
   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens. Stir in the garlic and ginger and cook for another minute until fragrant.

2. Add the Spices and Butternut Squash:
   Mix in the cumin, turmeric, smoked paprika, and cinnamon. Cook the spices for about 1 minute to release their flavors. Add the cubed butternut squash and stir to coat it in the spice mixture.

3. Add Lentils and Broth:
   Pour in the red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the butternut squash is tender and the lentils are fully cooked.

4. Blend the Soup:
   Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

5. Stir in Coconut Milk:
   Return the blended soup to the pot and stir in the coconut milk. Let it simmer for another 5 minutes to combine the flavors. Taste and adjust seasoning with salt and pepper as needed.

6. Finish with Lime Juice and Serve:
   Remove the soup from heat and stir in the lime juice for a touch of brightness. Ladle the soup into bowls, garnish with fresh cilantro, and enjoy with crusty bread or a side salad.