Vegan Butternut Squash Lentil Soup
I love the flavors in this vegan butternut squash lentil soup and was so excited to experiment to find a great combination of seasonings to give this soup a great taste. I also love the taste of the butternut squash. The squash gives this soup a little sweetness paired with the spiciness of the pepper. For those who don’t like spicy foods, leave out the pepper flakes and or hot peppers. It is easy to cook in the crockpot. Gary and I can start this recipe in the morning and have an easy dinner when we get home. We Iike to make my Vegan Whole Wheat Biscuits to go with this soup.
Get the Ingredients for the Vegan Butternut Squash Lentil Soup:
- 1 medium butternut squash
- 4 medium potatoes
- 4 big carrots
- 3 stalks celery
- 1 large onion
- 6 cloves garlic
- 2 cups black or green lentils
- 1 tsp. poultry seasoning
- 1 tsp. turmeric
- 1/2 tsp crushed pepper flakes or 2 chopped hot peppers
- 1 tsp. paprika
- 1 tsp black pepper
- 8 cups vegetable broth
- 1 cup spinach or chopped kale.
Chop all vegetables in bite size pieces.
Let’s Start Cooking:
Put all the chopped vegetables into a large crockpot I’m looking to buy a new crockpot that I can use when I take food with me. (I found this crockpot on Amazon and can’t wait to try it out.) Then add the paprika, pepper, turmeric, poultry seasonings, and pepper flakes or diced hot peppers. Finally, add 8 cups of vegetable broth and mix well. Put the lid on the crockpot and turn on high. Cook for 5 to 6 hours. About 10 minutes before you are ready to eat, add 1 cup of spinach or 1 cup of chopped kale.
You will have lots of leftovers. I add more spinach or kale every time I heat up leftovers to get my “greens” for the day. You can also freeze the leftovers and save some soup for another day.
This is a very tasty, healthy soup. With all the spices, I don’t need to add any salt, however, my favorite salt substitute is garlic powder.
Vegan Butternut Squash Lentil Soup
Equipment
- 1 large crockpot
Ingredients
- 1 medium butternut squash
- 4 medium potatoes
- 4 big carrots
- 3 stalks celery
- 1 large onion
- 6 cloves garlic
- 2 cups black or green lentils
- 1 tsp. paprika
- 1 tsp. black pepper
- 1 tsp. poultry seasoning
- 1 tsp. turmeric
- 1/2 tsp. crushed pepper flakes or 2 chopped hot peppers
- 8 cups vegetable broth
- 1 cup spinach or chopped kale.
Instructions
- Peal and chop all vegetables in bite size pieces.
- Put vegetables in the large crockpot
- Sprinkle all spices on top
- Add vegetable broth and mix together
- Put lid on crockpot and turn to high. Cook for 5 to 6 hours until vegetables are tender.
- Put spinach or kale in about 10 minutes before you are ready to serve.