Red Lentil Butternut Squash Soup (3 ingredients)

Pumpkin soup with cream drizzle on white bowls. Beige cloth on white surface.

Red Lentil Butternut Squash Soup (3 ingredients)

You're three ingredients away from the most wonderful soup ever! It can be made vegan and it's delicious!

Course Soups

Cuisine International

Keyword red lentil soup, squash lentil soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 242kcal

Author Paula Montenegro

Ingredients

2 ½ cups butternut squash peeled and diced
½ cup red lentils rinsed well
¼ cup almond or cashew milk or use cream if not making it vegan
salt and black pepper to taste

US Customary - Metric

Instructions

In a large saucepan, put 2 ½ cups butternut squash and ½ cup red lentils to boil in 2-3 cups salted cold water.
When the squash is very tender and the lentils are mostly exploded, turn off the heat.
Blend the whole thing until very creamy. I use an immersion blender and do it directly in the pot on the counter (not over the stove).
Add salt and black pepper to taste if you want.
Add ¼ cup almond or cashew milk and mix it in before serving, or drizzle it over.
Refrigerate leftovers.

Notes

Liquid: depending on how you like your soup (thicker or thinner) is the amount of water you'll need. I recommend you start with 2 cups and then add more at the end if you see it is consuming too fast before the squash is done.

Milk: you can use any nut milk, but I find almond is the best and second comes cashew. Alternatively, use cream (whipping or double, directly from the fridge) if not making it vegan.

Nutrition