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.
4.2
27 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Red Lentil Soup With Turmeric Recipe
- 1/2 tablespoon Butter divided (or olive oil
- 1/4 Medium Yellow Onion Diced
- As required Kosher salt to taste
- As required Black pepper to taste
- 1/4 teaspoon Cumin
- 1/4 teaspoon Ground turmeric
- 1.50 cup Chicken stock/broth vegetable broth, or water
- 1/4 Medium butternut squash peeled, seeded, and cubed
- 1/4 cup Red lentils
Nutrition
value
value
375
calories per serving
16 g Fat50 g Protein2 g Carbs2 g FiberOther
Current Totals
- Fat16g
- Protein50g
- Carbs2g
- Fiber2g
MacroNutrients
- Carbs2g
- Protein50g
- Fiber2g
Fats
- Fat16g
Vitamins & Minerals
- Calcium45mg
- Iron2mg
- Vitamin A283mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B120mcg
- Vitamin C10mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium73mg
- Manganese< 1mg
- Phosphorus312mg
- Selenium45mcg
- Zinc3mg
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
Recipe By Bowl of Delicious