Spiced Butternut Squash and Lentil Soup (Vegan, GF)


This soup is so jam packed with flavor! I only wish I had made more so I could freeze it and eat it whenever I want! This popular recipe comes from BHG Biggest Book of Slow Cooker Recipes. I only made a few adaptions according to what ingredients I had on hand.

    Serving Size: 5


1 cup dried lentils (I used organic green lentils from Whole Food’s bulk section)
2 1/2 cups butternut squash cubes — (3/4-inch)
1/2 cup chopped sweet onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 garlic cloves — minced
~3 teaspoons Garam Masala spice*
1.5 tsp each: ground Sea Salt, Garlic Powder, Onion Powder
4 cups low sodium vegetable broth (or regular sodium but cut back on the 1.5 tsp sea salt)
*Garam Masala spice is what makes this recipe so utterly delicious. If you do not have Garam Masala make your own by using 2 tsp ground coriander (no substitutions), 1 tsp ground cumin, and 1/4 tsp each ground black pepper, cinnamon, and cloves.


1. Rinse and drain lentils. In a 3 1/2 to 4-quart slow cooker place lentils, squash, onion, carrot and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all.

2. Cover and cook on low heat setting for 6 hours or on high heat setting for 3.5 hours. I served mine with a slice of toasted Dakota bread from Great Harvest Bread Co. It paired perfectly!


Say something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: