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Butternut Squash & Lentil Soup

Creamy butternut squash and protein-packed red lentils come together in a velvety, dairy-free soup that’s as nourishing as it is delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 cup red lentils rinsed
  • 4 cups gluten-free vegetable broth
  • 1 can coconut milk
  • 1 tsp ground cumin

Instructions
 

  • Combine all ingredients except the coconut milk in a large pot.
  • Bring to a boil, then reduce to a simmer and cook for 35 minutes.
  • Blend until smooth, add coconut milk, stir, and serve.