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

  1. Add the lentils, squash, onion, garlic, cumin and stock to your slow cooker. Stir well.
  2. Cook on Low for 6 hours or until the squash is very tender and the lentils have softened.
  3. Use an immersion blender to partially blend the soup, leaving some texture. Season with salt and pepper to taste.
  4. 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

  1. Add the lentils, squash, onion, garlic, cumin and stock to your slow cooker. Stir well.
  2. Cook on Low for 6 hours or until the squash is very tender and the lentils have softened.
  3. Use an immersion blender to partially blend the soup, leaving some texture. Season with salt and pepper to taste.
  4. 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.