Vegan Butternut Squash Soup Recipe
The perfect Fall Soup recipe to welcome fall season. It is creamy, healthy, packed with plant-based protein and a delicious vegan butternut squash soup recipe.
Equipment
- Oven
- Hand blender or blender
- Chopping board
- Pan
Ingredients
- 720 g butternut squash cut in half and deseeded
- ½ white onion
- 4 garlic cloves
- 3 tablespoon olive oil
- ½ cup red lentils rinsed and drained
- 1 teaspoon bouillon powder
- 500 ml hot water
- 165 ml coconut cream
- salt and pepper to taste
- pumpkin seeds optional
Instructions
- Preheat the oven to 200℃.
- Add butternut squash, onion, and garlic to a baking tray. Drizzle with two tablespoons of olive oil, salt, and pepper, and roast in the oven for 35 minutes.
- While roasted soak the red lentil in water for 10 mints and then drain and set aside.
- Once roasted, let the veggies cool at room temperature for 10 minutes. Once cooled, scoop the butternut squash flesh and discard the skin.
- Heat a pan with one tablespoon of olive oil and add the roasted veggies, red lentils, herbs, bouillon powder, water, and coconut cream. Let it boil, then simmer for 15 minutes.
- Once the lentils are cooked, blend them with a hand blender or transfer them to a blender and blend the soup until smooth.
- Serve it into bowls, top with roasted pumpkin seeds and Enjoy!