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Soup, Butternut Squash-Lentil

Butternut Squash-Lentil Soup

  • Author: Nele Liivlaid
  • Total Time: 15 minutes
  • Yield: 2 - 3 servings 1x


Every year when the pumpkin season begins I start cooking it in any way I can – I make pumpkin puree to add to muffins, cakes and cookies, cook stews and curries, make soup and risottos, add to pancake batter or just oven-bake and add to salads or use as sides.


  • 2 tbsps. onion flakes
  • 1 tsp. granulated garlic
  • ½ tsp. ginger powder
  • ½ tsp. turmeric
  • ½ butternut squash (about 3 cups of cubes)
  • ½ sweet potato
  • 1 small potato
  • 50g (1.8oz) red lentils
  • Sea salt and black pepper to taste
  • ¼ cup coconut cream


  1. Throw onion, garlic, ginger and turmeric into a pot.
  2. Peel and chop butternut squash, potato and sweet potato and add to pot.
  3. Rinse and drain red lentils and add to pot as well.
  4. Fill the pot with water – just a bit above the veggies.
  5. Bring to boil and simmer for 15-17 minutes until the lentils are soft.
  6. Puree with immerse blender and add boiled water if the soup is too thick.
  7. Finally add coconut cream and salt/pepper to taste.
  • Cook Time: 15 minutes
  • Method: Boiling

Keywords: butternut squash

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