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Almost Fat-Free Vegetarian Butternut Squash Soup

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“This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove seeds, peel, and cut the squash into small 1 inches cubes.
  2. Cut the zucchini and bell pepper into small chunks.
  3. Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
  4. Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
  5. Do not drain the liquid.
  6. Pour the soup into a blender, add spices, and blend until smooth.

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