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Butternut Squash, Carrot & Lentil Soup

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Keyword: butternut squash, carrot, lentil, mains, soup
Servings: 4 people
Author: Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic crushed
  • 1/2 cup white onion chopped
  • 3 cup butternut squash frozen or peeled and chopped into 1" pieces*
  • 3 large carrots peeled and chopped
  • 3 cup vegetable stock
  • 1 540 ml can lentils drained and rinsed
  • 1 medium apple cored and chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ginger
  • 1/2 tsp dried sage
  • Salt and pepper to taste
  • Pumpkin seeds for topping

Instructions

  • In a large pot, heat the olive oil on medium heat. Add the garlic and onion and cook for 2-3 minutes, or until fragrant.
  • Next, add the butternut squash and carrots and cook for 4-5 minutes or until they begin to soften.
  • Add the apples and vegetable stock and bring this to a boil. Reduce the heat to low and let it simmer for 10 minutes or until the butternut squash is cooked through.
  • Add the canned lentils, cinnamon, ginger and sage and cook for an additional 5 minutes.
  • Turn off the burner and remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy.
  • Season with salt and pepper and top with pumpkin seeds (optional). Serve alongside some baguette and enjoy!

Notes

*To prepare the butternut squash: 
  1. Start by slicing off the top and bottom 1/2-inch (including the stem) of the squash, and discard.
  2. Using a vegetable peeler or a sharp paring knife, peel/cut all of the skin off of the squash. Try your best to leave as much squash as possible when peeling. Discard the peel. 
  3. Once the squash has been fully peeled, using a large knife, cut the squash in half horizontally. Then cut it in half vertically. 
  4. Scoop out all of the seeds and pulp. Cut into 1" pieces and use them in the recipe!