Vegan butternut squash soup hearty butternut squash lentil soup is a comforting and nutrient dense soup full of super foods, featuring lentils, kale, and leeks. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most comforting superfood soup?

This butternut squash lentil soup tastes like a bowl of sunshine. It’s chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you’d imagine from the humble ingredients. Using leeks brings a complexity to the body of the soup. The only part about this superfood soup that requires some time is chopping the vegetables. How to make butternut squash lentil soup This butternut squash lentil soup is filled with nutrient-rich foods like lentils, butternut squash, leeks, and Swiss chard. It’s also very, very tasty — it gets rave reviews from friends and family alike. The only time consuming part of this soup recipe is the chopping.

It requires quite a bit of vegetable chopping: garlic, carrot, leek, butternut squash, and kale. As a time saver, you could chop all the veggies in advance and refrigerate until making the soup: this could make it a 30 minute meal. Another option is to use frozen cubed butternut squash, which can shave off quite a bit of time. How to cut butternut squash The hardest part of making this butternut squash lentil soup is cutting the butternut squash! Here’s what Alex and I do: First, slice off top of the squash, then the entire straight neck of the squash.

Peel it and peel the round base. Cut the base in half and remove the seeds from each half with a spoon. Slice the neck into strips and then cubes. Cutting leeks can also be a source of confusion. Here’s how we cut leeks: first, we chop off the dark green stems of the leeks and the bottom root, then slice them in half length-wise. Then we place each leek half cut-side down on the cutting board and chop it into thin slices, resulting in half-moon shapes.

Peel and chop the carrots into half moons. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt. Slice off the neck of the squash and peel it with a vegetable peeler. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices.