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Also part of the UPMC family:

Butternut Squash and Red Lentil Soup Recipe

Ingredients

  • 1 teaspoon of coconut or olive oil
  • 1 medium chopped onion
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 cup of dry red lentils (washed and picked through for stones)
  • 1½ cups of chopped butternut squash
  • 6 cups of low sodium vegetable broth, divided 4 cups and 2 cups
  • 2 teaspoons fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh ground pepper
  • 1 pinch of cayenne pepper
  • Sea salt, to taste

Nutritional Info

  • Serving Size: 4
  • Calories: 141
  • Carbs: 27 g
  • Fat: 2 g
  • Protein: 7 g
  • Sodium: 251 mg
  • Sugar: 8 g

Directions

Heat oil in a large soup pot. Add onion, carrots and garlic and sauté for 5-7 minutes or until the onions are tender.

Add lentils, squash and 4 cups of the broth to the pot. Add the seasonings. Bring to a boil, then turn down to low and let the soup simmer for about 30 minutes.

Add the extra 2 cups of broth, heat for 5 more minutes and serve.

Kindly Submitted by “Eating Bird Food”

Butternut Squash and Red Lentil Soup 

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