Butternut Squash Soup With Lentils

Total: 30 minutes
Prep: 30 minutes

Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.



  1. Throw onion, garlic, ginger and turmeric into a pot.
  2. Chop and peel 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 vegetables.
  5. Bring to boil and simmer for 17-20 minutes until the lentils are soft.
  6. Purée with immersion blender and add boiled water if the soup is too thick.
  7. Finally add coconut cream and salt/pepper to taste.


  • If you want to use fresh onion, garlic and ginger, chop one small onion, and mince 2 garlic cloves and a 1/2 inch piece of ginger root. Sauté for 5 minutes and then add all the other ingredients.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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