Lentil & Butternut Squash Soup (Vegan, Slow Cooker)
A comforting vegan soup combining earthy red lentils with sweet butternut squash and warming spices. Ideal for autumn evenings or meal prep.
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Ingredients
- 250 g red lentils, rinsed
- 600 g butternut squash, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 800 ml vegetable stock
- Lemon juice, salt & pepper
Method
- Add the lentils, squash, onion, garlic, cumin and stock to your slow cooker. Stir well.
- Cook on Low for 6 hours or until the squash is very tender and the lentils have softened.
- Use an immersion blender to partially blend the soup, leaving some texture. Season with salt and pepper to taste.
- Finish with a squeeze of lemon juice before serving. Enjoy hot with bread or freeze for later.
Tips & Serving Suggestions
- For extra heat, add a pinch of chili flakes when cooking.
- Stir in a handful of spinach before serving for added greens.
- This soup freezes well; portion into containers and freeze for up to 3 months.
- Serve with wholegrain soda bread or crusty rolls.
Recommended Gear
- Crock‑Pot 6‑Quart Cook & Carry Programmable Slow Cooker – ideal capacity for soups and stews.
- Hamilton Beach Set & Forget 6‑Quart Programmable Slow Cooker – comes with a probe and clip‑tight lid.
- Reynolds Kitchens Slow Cooker Liners – for quick clean‑up.
- Utopia Kitchen Cast‑Iron Skillet – great for browning ingredients before slow cooking.
- Add the lentils, squash, onion, garlic, cumin and stock to your slow cooker. Stir well.
- Cook on Low for 6 hours or until the squash is very tender and the lentils have softened.
- Use an immersion blender to partially blend the soup, leaving some texture. Season with salt and pepper to taste.
- Finish with a squeeze of lemon juice before serving. Enjoy hot with bread or freeze for later.
Affiliate disclosure: As an Amazon Associate, Danbury & Lovejoy earns from qualifying purchases made through the links above.