Spiced Butternut Squash and Red Lentil Soup
  1. Place all ingredients except the lemon and additional seasonings in a large, deep saucepan.
  2. Bring to a boil and simmer until everything is tender, about 20 minutes. The squash should start to ‘melt’ into the soup.
  3. Add the lemon and extra seasonings as desired.
  4. Enjoy immediately or save in the refrigerator or freezer for future meals.
Recipe Notes

*Can use vegetable stock instead if preferred

Print Friendly, PDF & Email