Description
A thick and hearty soup packed with protein and fiber, featuring butternut squash and red lentils for a comforting meal.
Ingredients
Scale
- 1 Butternut squash, peeled and cubed
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lemon
- Olive oil, for sautéing
- Plain yogurt, for garnish (optional)
Instructions
- In a pot, sauté onion and garlic in olive oil until translucent.
- Add butternut squash cubes, lentils, broth, and smoked paprika. Season with salt and pepper.
- Simmer until everything is soft, about 20 minutes.
- Blend part of the soup to create a creamy texture while leaving some chunks.
- Finish with lemon juice and adjust seasoning if needed.
- Serve with a swirl of yogurt on top if desired.
Notes
Make a big pot and freeze portions for easy meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butternut squash soup, lentil soup, high protein soup, weight loss recipes