Butternut Squash & Red Lentil Soup
Hearty and Seasonal
Prep Time
10 minutes, plus 35 minutes cook time
Number of Servings
4 to 6
Ingredients
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 Tbsp minced garlic
  • 2 lb. butternut squash, peeled, seeded, and diced into 1-inch cubes (about 5 to 6 cups)
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 2 tsp ground cumin
  • 2 to 4 servings ChildLife Essentials Echinacea
  • Salt and pepper, to taste
  • 1 cup light or full-fat coconut milk
Directions
  1. In a large pot, heat oil over medium heat, add onion and saute until soft. Add the minced garlic and cubed squash and cook for 5 to 6 minutes.
  2. Add the red lentils, vegetable broth, cumin, ChildLife Essentials Echinacea, salt and pepper. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until squash is fork tender.
  3. Add in coconut milk. Puree soup using an immersion blender or puree in batches in a food processor. Add any extra liquids to reach desired consistency. Leftovers can be stored in the refrigerator for up to 5-6 days. To keep longer store in the freezer for up to 3 months.
Nutrition Info
208 calories, 41g carbohydrates, 10g protein, 3g fat (1.4g saturated fat), 0mg cholesterol, 288mg sodium, 5.6g fiber, 7g sugar