Vegan Butternut Squash Lentil Soup
This vegan butternut squash lentil soup is filling and nutrious. It is also filled with lots of vegetables
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.
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.