Butternut Squash Red Lentil Soup With Turmeric Recipe
Recipe By Bowl of Delicious
This vegan, nutrient-packed butternut squash and red lentil soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. Turmeric adds a warm, peppery flavor as well as immune-boosting properties.
Ingredients For Butternut Squash Red Lentil Soup With Turmeric Recipe
2 tablespoon Butter divided (or olive oil
1 Medium Yellow Onion Diced
As required Kosher salt to taste
As required Black pepper to taste
1 teaspoon Cumin
1 teaspoon Ground turmeric
6 cup Chicken stock/broth vegetable broth, or water
1 Medium butternut squash peeled, seeded, and cubed
1 cup Red lentils
Nutrition value
375
calories per serving
16 g Fat50 g Protein2 g Carbs2 g FiberOther
Current Totals
16 g Fat
50 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
50 g
Fiber
2 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
45 mg
Iron
2 mg
Vitamin A
283 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
73 mg
Manganese
0 mg
Phosphorus
312 mg
Selenium
45 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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