Butternut Squash And Lentil Soup In Soup Maker

This Butternut Squash and Lentil Soup in Soup Maker is a hearty and nutrient-packed recipe, which includes butternut squash and green lentils. It’s a healthy twist on the classic, ready in about 55 minutes.

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Butternut Squash And Lentil Soup In Soup Maker Ingredients

• 2 tablespoons avocado oil or olive oil
• 2 yellow onions, diced
• 4 garlic cloves, chopped
• 3 cups cubed fresh butternut squash
• 10 oz dried green lentils
• 6 cups vegetable or chicken stock
• 2 cups chopped fresh kale
• Juice and zest of 1 lemon
• Optional: plain coconut yogurt or Greek yogurt, to serve
• Optional: chili flakes, to taste

How To Make Butternut Squash And Lentil Soup In Soup Maker

1. Optional sauté: For extra flavor, sauté the diced onions in oil for 4 minutes. Add garlic and butternut squash, and cook for another minute.
2. Add to soup maker: Transfer the sautéed mixture (if sautéed) or add all ingredients directly into the soup maker: onions, garlic, butternut squash, green lentils, and stock. Do not exceed the maximum fill line.
3. Cook the soup: Set the soup maker to the “chunky” setting if you prefer texture, or “smooth” if you want a blended consistency. Cook according to your soup maker’s settings (usually 30–35 minutes).
4. Add greens and lemon: Once the cooking cycle finishes, carefully stir in chopped kale, lemon juice, and zest. Close the lid and let sit for 5 minutes to wilt the kale.
5. Taste and serve: Add salt to taste, and top with a dollop of yogurt and a pinch of chili flakes if desired. Serve warm.

Recipe Tips

• Can I use red lentils?
  Yes, but they cook faster and result in a softer, more blended texture.
• How to make it creamy:
  Add a splash of coconut milk or a spoonful of yogurt when serving.
• What if I don’t have kale?
  Use spinach or Swiss chard as a substitute.
• Can I skip the sauté step?
  Yes, just add everything raw to the soup maker for convenience.
• What stock works best?
  Vegetable stock for a vegan version, or chicken stock for extra richness.

What To Serve With Butternut Squash And Lentil Soup

This warming soup pairs well with:

• Whole grain toast or flatbread
• A light green salad with vinaigrette
• Roasted chickpeas or seeds for crunch
• Garlic naan or pita bread
• A spoonful of yogurt or drizzle of olive oil

How To Store Butternut Squash And Lentil Soup

Refrigerate:
Store in an airtight container for up to 4 days. Reheat gently before serving.

Freeze:
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and stir well after reheating.

Butternut Squash And Lentil Soup Nutrition Facts

• Calories: ~240 kcal
• Carbohydrates: ~32g
• Protein: ~11g
• Fat: ~7g
• Fiber: ~10g
• Sugar: ~5g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Can I blend this soup completely?
Yes, use the “smooth” setting on your soup maker for a silky texture.

Will the lentils cook fully in a soup maker?
Yes, just ensure they’re submerged in enough liquid and cook for the full cycle.

Can I add spices?
Absolutely—try cumin, turmeric, or curry powder for added depth.

Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I prep ingredients in advance?
Yes, chop and store them in the fridge the night before.

Try More Recipes:

• Brussels Sprout Soup In Soup Maker
• Broccoli Cheese Soup In Soup Maker
• Broccoli And Spinach Soup In Soup Maker