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Vegan Butternut Squash Lentil Soup Susans Vegan Journey
Susan Jordan

Vegan Butternut Squash Lentil Soup

This vegan butternut squash lentil soup is filling and nutrious. It is also filled with lots of vegetables
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method Notes

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.

Equipment

  • 1 large crockpot

Method
 

  1. Peal and chop all vegetables in bite size pieces.
  2. Put vegetables in the large crockpot
  3. Sprinkle all spices on top
  4. Add vegetable broth and mix together
  5. Put lid on crockpot and turn to high. Cook for 5 to 6 hours until vegetables are tender.
  6. Put spinach or kale in about 10 minutes before you are ready to serve.

Notes

I put in enough spinach or kale for one serving as it is just meeting my eating the greens requirement. When I  reheat the leftovers I'll add more greens at that time.
The soup will last for several days in the refrigerator or you can freeze it.