Easy Crockpot Lentil Soup with Butternut Squash
Lentils are the best! Flavorful, good for you, and the perfect legume for soup. I don’t throw around the words ‘Super Food’ often but lentils are hands down a super-duper food! Loaded with protein, fiber, folic acid, plus loads of vitamins and minerals, lentils are a vegetarian’s best friend (for more detailed information on the health benefits of eating lentils read here). Even if you are not a vegetarian, lentils simply taste so good, even plain. Throw in some sweet carrots and butternut squash and a few sprinkles of nutmeg and cinnamon and you’ve got a fantastically satisfying, savory soup!
Growing up in a Persian family we had our share of old wives tales handed down from generations of women who could fix any ailment with a ground fresh root or a steaming, brewing concoction. In our family, lentils were what you ate to be smart.
When I was pregnant I had it drilled in my head by all the moms, grandmas and great grandmas to eat lentils so my babies would turn out smart! I have to admit that those women got to me and I ate my fair share of lentils. I even ate lentils with eggs because, why not? – extra protein for extra baby brain power. Guess what? We have two smart, blossoming little cookies (a.k.a. Ley and Aves). The lentils may or may not have had something to do with our girls turning out brainy. Either way, I’m very happy to share with you a modern recipe for Easy Crockpot Lentil Soup with Butternut Squash. It’s seasonal, nutritious, and as an added bonus, super easy to make.
Let’s get smart and make some lentil soup!
Here’s a visual of some of the key ingredients to pick up at the store:
This recipe works so well with my “work from home” coaching schedule. I throw everything into the Crockpot, stir, and set timer for 5 hours. By the time I get home from errands and picking up Ava from school, the house smells amazing and dinner is ready! We just slice fresh whole grain bread and serve up some bowls. This soup keeps well, in fact it tastes even better the next day when the spices soak in and the flavors become richer and deeper. I love sharing this soup with my folks as well.
Recipe for Easy Crockpot Lentil Soup with Butternut Squash:
- 8 cups organic veggie broth (or 2, 32 ounce cartons)
- 1 yellow onion, chopped
- 2½ cups lentils (I like to use small green lentils; red lentils are great in this soup as well)
- 4 large carrots, peels and sliced (or about 2 cups baby carrots, sliced)
- 2 cups butternut squash, peeled and diced (or 1 10 oz. bag frozen, chopped butternut squash)
- 2 cloves (or 1 tsp) garlic, minced
- ¾ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- fresh ground pepper to taste
- Add all the ingredients to Crockpot and secure the lid
- Turn timer on High setting for 5 hours (or on Low for about 8 hours)
- Stir every couple hours if possible
- Store in fridge for up to 3 days after cooking
So tell me, do you eat lentils? What do you put in your soup? I’ve noticed many recipes with celery, potatoes and herbs. I love this recipe for Easy Crockpot Lentil Soup with Butternut Squash – it’s a warm and cozy comfort food with just the right amount of sweet and with hints of nutmeg and cinnamon. What’s in your lentil soup? OvenHugit and share! 🙂