Lentil and Butternut Squash Soup with Mint

lentil and butternut squash soup

This lentil and butternut squash soup is thick, rich and creamy while also offering a lovely fresh hint of mint. Soup would have to be one of our favorite types of meals when it comes to the fall, they are a great way to nourish your body and build your immune system which can be very important once winter comes around.

that are packed full of beautiful seasonal vegetables offer a powerhouse of vitamins, minerals and many nutrients, in particular fiber, which as most of us know helps protect against many chronic diseases.

For a real treat, for those who can tolerate dairy serve with a dollop of organic sour cream and a slice of your favorite gluten free bread with a slither of grass-fed butter.

Serves: 6

Ingredients you will need

 

2          Tbsp                Coconut oil

1          Lg                    Onion, peeled and coarsely chopped

3                                  Celery stalks, sliced

1 ½      Cup                 Red lentils, (dry) rinsed

4          Cup                 Vegetable stock

2          Cup                 Water

15        Oz                   Butternut squash, peeled and chopped (seeds removed)

2          Lg                    Red apples, peeled, cored and chopped

1                                  Bay leaf

2 – 3     Tbsp                Fresh mint, chopped (adjust to taste)

1          tsp                   Celtic sea salt, or to taste

Directions

  1. Heat oil in a large stock pot, sauté the onion, stirring frequently until golden brown (approximately 4 to 5 minutes).
  2. Add the celery and lentils, stirring well to coat with the oil.
  3. Add the stock and water, ensure to scrape up any bits of onion that are stuck to the bottom of the pot.
  4. Add the butternut squash, apples, bay leaf, and mint.
  5. Bring to a boil and then reduce heat to a simmer. Cover and allow to simmer for 30 minutes. Remove the lid and allow to simmer for a further 10 minutes.
  6. Remove the bay leaf and add the salt to taste. Use either a stick blender to process until smooth or add to a food processor in batches to puree.
  7. Serve immediately while nice and hot.

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Read this next:Vegan Lentil Soup with Kale and Carrots

 

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Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.