Recipes » Soups » Butternut Squash Soup With Lentils
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Butternut Squash Soup With Lentils Recipe


  • 2 Tbsp onion flakes
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp turmeric
  • ½ butternut squash (about 3 cups of cubes)
  • ½ sweet potato
  • 1 small potato
  • ¼ cup red lentils
  • salt and black pepper to taste
  • ¼ cup coconut cream (optional)


  • 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.

Cooking Tips

  • 1. 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.

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