Butternut Squash Red Lentil Soup
I don't know about you, but I love my earthy and warming soups, especially as the days get shorter and colder. This is why I came up with this Butternut Squash Lentil Soup, a perfect mix of Fall veggies and protein-rich legumes!
Ingredients
- 1 medium Onion diced
- 1/2 tsp Garlic powder
- 2 lbs Butternut squash (about one large squash) skin removed and diced
- 1/2 tsp Coriander
- 1/2 tsp Paprika
- 1 tsp Salt
- 12 oz Red lentils
- 6 cups Vegetable broth
- 2 stalks Celery
- 1 tbsp Olive oil
- 1 tsp Curry powder
- 2 tsp Maple syrup
- 1/2 tsp Cardamom
- 1/2 tsp White pepper
Instructions
- Add a tablespoon of olive oil to your Instant Pot and turn on the saute setting.
- Add the garlic, celery, and onion. Saute until fragrant and the onion starts to become translucent.
- Turn off the sauté setting.
- Add all of the remaining ingredients. Stir well.
- Put the lid on the Instant pot and set to "sealing".
- Pressure cook on high for 8 minutes.
- Let it depressurize naturally for a few minutes (if desired), and then release pressure.
- Use a potato masher to mash up the soup. Alternatively, you can add the soup to a processor and process until smooth. I like it a bit chunky, and not having to dirty another dish!
- Enjoy hot! This is great for storing in the fridge or freezer for meal prep.
Notes
Nutrition
Nutrition Facts
Butternut Squash Red Lentil Soup
Amount per Serving
Calories
276
% Daily Value*
Fat
4
g
6
%
Polyunsaturated Fat
2
g
Sodium
1177
mg
51
%
Potassium
645
mg
18
%
Carbohydrates
48
g
16
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!