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Gingery Butternut Red Lentil Soup

  • Butternut squash and red lentils combine to make a smooth and gingery soup. Michelle Riley/HSUS

Makes 2 large or 4 small servings

1 small onion, chopped
1 tablespoon olive oil
2 inches fresh ginger, grated
2 cups butternut squash, cubed
2 cups vegetable stock
1 14-ounce can of diced tomatoes
1/2 cup red lentils
1/2 teaspoon salt
1/2 teaspoon ground black pepper


In a soup pot on medium heat, sauté the onion in the oil until translucent.

Add the ginger and squash, and sauté for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper.

Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.

With a hand blender or food processor, blend half of the soup (or all of it, if you prefer) until smooth. Be careful not to scald yourself when blending hot liquids.

Return the soup to the pot, reheat, and serve.

Recipe from
La Dolce Vegan by Sarah Kramer.


All figures are per serving (assumes two servings).

Calories: 388
Fat: 8 g
Carbs: 65 g
Fiber: 11 g
Protein: 17 g
Sodium: 840 mg

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