Ginger Sprinkled Squash And Lentil Soup

Ginger Sprinkled Squash And Lentil Soup


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Enjoy this creamy autumn celebration of a soup. Tender squash and lentils are delightfully seasoned with ginger and garlic in this simple soup recipe.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

5-6 servings


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1 tsp. olive oil
  • ¾ C. red lentils
  • 6 C. water
  • 4 C. butternut squash, cubed
  • ¾ C. coconut milk
  • Salt and pepper to taste

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In a large pot, saute onion, garlic, and ginger in oil until softened and fragrant. Add water, butternut squash, and lentils; bring to a boil and simmer for 15 to 20 minutes. Blend soup until creamy. Add coconut milk, salt, and pepper. Serve while hot!

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