Red Lentil Butternut Squash Soup
Ingredients
Equipment
Method
- Trim off the top and the bottom of the squash and stand it on a cutting board to cut in half. If needed, cut the squash in half and repeat cutting as above. Using a large spoon, scrape out the seeds. Then cut the pieces into one inch slices that you can cut down to one inch cubes. The more uniform you cut the more evenly the squash will cook.
- Saute and Simmer
- In a non-stick stockpot, add the onions to medium-high heat and cook, stir regularly, for about 5 minutes or until soft. Add the cubed squash and sage and continue to cook for 5 minutes.Add the broth, lentils, salt and pepper. Bring to a boil. Reduce to a medium simmer for about 30 minutes or until the squash is fork tender and the lentils are soft.Puree in the pot with an immersion or stick blender for a creamy and smooth soup.
- Set on manual and add chopped onions and sautee for 3 minutes. Add the remaining ingredients, set the instapot for 40 minutes seal with cover and set the valve. It will take about 15 minutes for the pressure to set and the time to start counting down.
- Once done manually and carefully release the pressure. Remove the lid and take out the bay leaves. Use a wand blender to puree the soup in the pot. If you don’t have one use a high speed blender to puree the soup.
Notes
I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…
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Quick, super easy, and delicious. My go-to choice when tired or it’s late. Packed with protein and fiber from bean pasta and lentils (or any other bean of choice).
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