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Butternut Squash & Lentil Soup

Updated: Nov 7


Soup is one of my all time favorite things to make. I love curling up on my couch at night with a big blanket wrapped around me and a huge bowl of soup on my lap while watching a movie. My favorite thing about soup is that if you keep a few staple items in your pantry you can always throw one together. I always have red lentils, red pepper, onion, thyme, veggie broth and garlic in my fridge. All I needed was a few other ingredients to pull off this soup. Butternut squash, kale and a little curry powder set it off.

Ingredients:

  • 1 red bell pepper

  • 1 leek chopped

  • 1/2 butternut squash diced

  • 1/2 red onion diced

  • 1 cup of red lentils

  • 2 garlic cloves

  • 2 thyme leave sprigs

  • 1 small rosemary sprig

  • 2 tsp of curry powder

  • 8 cups of veggie stock

  • 4 tbs of extra virgin olive oil

  • 4 cups of arugula or kale

  • 1/2 tsp of sea salt

  • salt to taste


Preparation:


  1. Add 3 tbs of extra virgin to a large pot with a lid (I use a dutch oven) and place over medium heat.

  2. Add in the red pepper, leeks, squash, onion and garlic and cook while stirring occasionally.

  3. Next add n the curry powder, salt, rosemary and thyme leaves.

  4. Carefully pour in the veggie stock and cover with a lid.

  5. Reduce to medium low heat and cover with a lid.

  6. Cook for about 20 minutes while stirring occasionally.

  7. Remove and discard the herb sprigs and stir in the arugula or kale.

  8. Add additional salt to taste before serving.

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

Hey I'm Shantelle!

 

I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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