Creamy Red Lentil and Butternut Squash Soup

Creamy Red Lentil and Butternut Squash Soup

  • Alyssa Rosenbaum

    So hearty and easy to make!

    So, I am on a clean eating regimen this month and have to avoid a lot of certain foods (gluten, dairy, soy, etc.), so as soon as I came across this recipe, I knew I wanted to give it a try. I have personally never made soup from scratch before, but this one was so easy! I did replace the white potato with sweet potato for the sake of my healthy eating program and used white, yellow, and orange baby rainbow carrots instead of whole ones, because that is what I had on hand. What made this recipe even easier is that I had a 1-second slicer that I can feed my veggies through that makes them all uniformly sized so they all cooked evenly, and it really minimized my prep time. The amount of spice was perfect as listed in the recipe. I did add cashew milk, which I liked, and I poured the soup into my blender rather than using my immersion blender, which I think was easier. A great recipe I look forward to repeating in the future!
    Posted by Alyssa Rosenbaum |December 3, 2018
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