Butternut Squash and Red Lentil Soup Recipe

Name: Butternut Squash and Red Lentil Soup Recipe
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil (optional, learn more ); 2 cups fresh or frozen mirepoix (10 to 12 oz.); ½ teaspoon sea salt; 4 cups low-sodium vegetable broth; 3 cups 1-inch pieces peeled butternut squash (1 lb.); 1 small celeriac or 2 medium parsnips, peeled and cut into ½-inch pieces (about 2 cups); 1 cup dried red or yellow lentils, rinsed and drained; 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed; ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro); 1 teaspoon lemon zest; 3 tablespoons lemon juice; Freshly ground black pepper, to taste; Lemon wedges (optional)

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This nourishing butternut squash soup with red lentils will warm you up from the inside out and is ready in just 35 minutes. Get the recipe!

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Ingredients

1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
2 cups fresh or frozen mirepoix (10 to 12 oz.)
½ teaspoon sea salt
4 cups low-sodium vegetable broth
3 cups 1-inch pieces peeled butternut squash (1 lb.)
1 small celeriac or 2 medium parsnips, peeled and cut into ½-inch pieces (about 2 cups)
1 cup dried red or yellow lentils, rinsed and drained
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed
½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
1 teaspoon lemon zest
3 tablespoons lemon juice
Freshly ground black pepper, to taste
Lemon wedges (optional)