Butternut Squash Soup

Butternut Squash Soup is a thick, rich soup, with different flavors, the easy quick way how to use squash.

Having a good soup before any meal is something I cannot miss on my lunchtime menu. One of my favorite kinds is cream soups loaded with many nutrients. This butternut squash soup is something I like to make any time throughout the year.

This soup is not only perfect for wintertime, but it’s also great for an immunity boost. The soup contains four different vegetables, has a spicy hint of chili and I like to topped with feta cheese and pumpkin seeds.

Butternut Squash Ingredients

Coconut Oil

Cooking with coconut oil can substitute olive oil, which adds a sweet milky flavor to the soup.

Zucchini, Tomatoes, Onions

These vegetables give the body a good range of nutrition in one spoonful. You may use an immersion blender to blend for smooth cream.

Red Lentils

This soup contains also grains. Red lentils are an excellent source of plant protein and fiber. Lentils are giving soup rich, thick consistency.

Turmeric Powder

Besides the fact turmeric has anti-inflammatory properties, I’m adding it to soup for its great color, which makes soup looks beautifully yellows.

Toppings for Butternut Squash Soup

Soup’s mild flavor makes it a very good choice for flavorful ingredients, like cheese or fresh herbs. These can be optional but adding a spoon of crumbled feta cheese, pumpkin seeds and fresh basil with a drizzle of chili oil makes your soup taste and looks much better.

What to Serve With Butternut Squash Soup

Adding more nutrients to the plate I serve the soup with seaweed chips.

Do you like easy lunch ideas? Check out some of our favorites:

• Roasted Salmon with Asparagus & Potatoes
• Lamb Shawarma Seaweed Wraps
• Fish ‘n Chips: upgraded version
• Tuna Fish Cakes

Popular Lunch Ideas

High Protein Pescetarian

Tuna Corn Fritters

25 mins Beginner

High Protein Low Carb Pescetarian

Hasselback Butternut Squash Bowl

1 hr 10 mins

Low Carb Pescetarian

Tuna Onigiri Rice Cakes

45 mins Intermediate

Butternut Squash Soup

Author: Amira Cooking Method: Cooking Cuisine: English, International Courses: Soups Recipe Keys: Low Carb Vegan

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Intermediate Servings: 6

Ingredients

Servings

• 1 tbsp coconut oil
• 1 medium onion (finely chopped)
• ¹⁄₂ butternut squash (diced)
• 100 g red lentils
• 2 medium tomatoes (finely chopped)
• ¹⁄₂ zucchini (diced)
• 550 ml vegetable broth
• ¹⁄₂ tsp paprika
• ¹⁄₂ tsp chili flakes
• ¹⁄₂ tsp turmeric powder
• ¹⁄₂ tsp cumin powder
• 7 fresh basil leaves
• 2 tbsp pumpkin seeds
• ¹⁄₂ tsp salt & pepper
• 1 tbsp rapeseed chili oil
• 70 g feta cheese

Instructions

1. Heat coconut oil in a large soup pot, set over medium heat. Once hot add onions and cook for about 3-5 minutes. Add butternut squash, cook for another 5 minutes, stir. Add tomatoes, zucchini, red lentils, and spices, season with salt and pepper.
2. Add vegetable broth and bring soup to boil, reduce heat, cover, and simmer for 20-25 minutes or until butternut squash is tender to fork.

3. When the soup is ready, blend it with an immersion blender till smooth. 

4. For serving. Add crumbled feta cheese, fresh basil leaves, and roasted pumpkin seeds

5. Ladle soup in a bowl and drizzle some chili oil. Enjoy with bread or seaweed chips.