Butternut Squash Soup

Butternut Squash Soup

This healthy, nutritious plant-based soup is perfect is packed full of flavour, nutrients & protein! I love the versatility in creating this soup with butternut squash chunks or puree style. It's a great meal on it's own or a great starter.

  • Servings: 4
  • Prep Time: 30 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 30 mins
  • Ingredients

    • 500 ml Water
    • 1 Butternut Squash, peeled & chopped
    • 250 ml Yellow Lentils, washed & soaked (preferably at least 4 hours)
    • 1 medium Onion, chopped
    • 2 medium Carrots, chopped
    • 15 ml Francesca's Spice
    • S&P to taste
    • 30 ml Coconut Oil
    • 1 can Coconut Milk
    • Parsley or other garnishes (optional)


    1. In a pot on medium heat, warm the Francesca Spice in coconut oil to realease the flavours. Add the onion and lightly sautee. Add the pre-soaked (up to 24 hours), rinsed & strained yellow lentils (split yellow peas), S&P. Stir quickly. Add the water and bring to a boil. Reduce to medium heat for 30-40 min. Depending on how long you soaked the lentils it could take up to 1 hour to cook them.
    2. Once the lentils are almost cooked add the carrots and butternut squash. Continue to cook for about another 20 minutes.
    3. Turn off the heat, stir in the can of coconut milk. Purée with a hand mixer or blender. be extra mindful if doing this while the mixture is super hot. I use a hand blender to make this easier and safer! Super easy and soooo delicious!


    Customer ideas: add maple syrup or apple! Both great as I've done that before too!!!


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