Creamy Butternut Squash Soup with Protein

A nutritious and comforting soup made with butternut squash, coconut milk, and lentils, perfect for chilly days.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 210

Base Ingredients

2 tablespoons olive oil This healthy fat adds richness and helps sauté the vegetables.
1 medium onion, diced Onions provide a sweet and savory base for the soup.
2 cloves garlic, minced Garlic adds a fragrant aroma and enhances the overall flavor.
2 pounds butternut squash, peeled, seeded, and cubed The star of the show! Butternut squash brings natural sweetness and creaminess.
4 cups vegetable broth This liquid base adds depth and richness to the soup.
1 teaspoon ground cumin Cumin adds a warm, earthy flavor that complements the squash.
0.5 teaspoon ground nutmeg Nutmeg enhances the sweetness of the squash and adds a hint of spice.
Salt and pepper to taste Essential for seasoning and bringing out the flavors.
1 cup canned coconut milk This creamy addition makes the soup rich and velvety.
1 cup cooked lentils (green or brown) Lentils boost the protein content and add heartiness to the dish.
Fresh parsley or cilantro for garnish (optional) A sprinkle of herbs adds freshness and color to your soup.

Prepare the butternut squash by peeling, halving, seeding, and cubing it into small pieces.
Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for another minute.
Add the cubed butternut squash to the pot and cook for 5 minutes. Then pour in the vegetable broth, add cumin, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
Blend the soup until smooth using an immersion blender or a regular blender in batches.
Stir in the coconut milk and cooked lentils, heat through for 5 minutes, and adjust seasoning if needed.

Calories: 210kcalProtein: 7gSodium: 400mg

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