Butternut Squash Lentil Soup
Hearty and comforting, this Butternut Squash Soup is made in one pot with whole foods so its simple and healthy. Great for busy nights!
Servings 8 servings
Ingredients
- 2 tablespoon olive oil
- ½ onion, chopped
- 1 medium butternut squash, about 2-3 cups cubed
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 5 cups vegetable broth/stock
- 1 cup dried lentils or canned see note below if using canned lentils
- 1 can pinto beans, drained and rinsed, about 1 ½ cups
- 14.5 oz can diced tomatoes
- ½ tsp salt + more to taste
- 3-4 cups kale or spinach
- crusty bread or crackers optional
Instructions
- Heat oil over medium heat. Add onions and butternut squash, sauté for 5-7 minutes until just beginning to soften.2 tablespoon olive oil, ½ onion, chopped, 1 medium butternut squash, about 2-3 cups cubed
- Add garlic and spices, sauté for 30 seconds more.2 garlic cloves, minced, 2 teaspoon ground cumin, 2 teaspoon dried oregano, 1 teaspoon chili powder
- Add vegetable broth and dried lentils, stir to incorporate. Cover and cook over medium low heat for about 20 minutes until lentils are cooked through.5 cups vegetable broth/stock, 1 cup dried lentils or canned
- Add tomatoes, beans and salt. Taste and add more salt, if needed.1 can pinto beans, drained and rinsed, about 1 ½ cups, 14.5 oz can diced tomatoes, ½ teaspoon salt + more to taste
- Add spinach or kale and simmer for 10 minutes until greens are cooked.3-4 cups kale or spinach
- Serve hot with crusty bread or crackers.crusty bread or crackers
Notes
If you use canned lentils, there's no need to cook them so cook butternut squash until tender before adding. Then continue to step 4.