Description
This hearty butternut squash and red pepper soup is a one-pot vegan meal with protein-rich lentils, creamy peanut butter, and warming spices—nourishing, comforting, and delicious!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 yellow/ brown onion, diced
- 4 cloves garlic, minced
- 600g (21 oz) butternut squash, cubed
- 2 red bell peppers (capsicums), diced
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 cup natural peanut butter
- 4 cups vegetable broth
- 1 cup red lentils, rinsed + sorted
- 1-2 tablespoons apple cider vinegar
- Salt + black pepper, to taste
Instructions
- Heat oil in a large pot over medium-high heat. Add the onion and garlic, and sauté for 3–4 minutes until softened.
- Stir in the butternut squash, red peppers (capsicum), spices, rinsed lentils, broth, and peanut butter. Season with salt and pepper.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 25 minutes until the lentils are tender.
- Blend half of the soup with a stick blender, or transfer 2–3 cups to a blender and blend until smooth. If using a blender, secure the lid tightly and start at a low speed to prevent splashes.
- Pour the blended soup back into the pot, add a splash of vinegar, and stir to combine.
- Taste and adjust seasoning as needed. Serve as is or topped with yogurt and fresh parsley or cilantro.
Notes
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool, transfer to freezer-safe containers, thaw, and reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop + blend
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 387
- Sugar: 10.2g
- Fat: 11.1g
- Saturated Fat: 1.4g
- Carbohydrates: 50.1g
- Fiber: 9.7g
- Protein: 18.5g