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When the chill of autumn settles in and the leaves begin to turn, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. Enter the Hearty Butternut Bliss Lentil Soup, a vibrant, nutritious blend that promises not just warmth but a medley of flavors and health benefits. This soup is a delightful concoction that combines the sweetness of butternut squash with the earthy richness of lentils, creating a dish that is both satisfying and wholesome.

Crockpot Butternut Squash Lentil Soup

Warm up this autumn with Hearty Butternut Bliss Lentil Soup, a flavorful and nutritious dish perfect for chilly days. This recipe combines the sweetness of butternut squash with hearty lentils, offering a wonderful source of vitamins, plant-based protein, and fiber. Easy to make and naturally vegan and gluten-free, it’s ideal for everyone. Enjoy a cozy bowl of this comforting soup and savor the rich flavors and health benefits it brings to your table.
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Ingredients
  

1 medium butternut squash, peeled and cubed (approximately 4 cups)

1 cup dried green or brown lentils, rinsed thoroughly

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground turmeric

¼ teaspoon black pepper

Salt, to taste

2 tablespoons olive oil

1 bay leaf

2 cups fresh spinach, roughly chopped (for serving)

Fresh cilantro or parsley, for garnish (optional)

Juice of 1 lime (for serving)

Instructions
 

Prepare the Ingredients: Begin by peeling the butternut squash and cutting it into small cubes. Rinse the lentils under cold water until the water runs clear to remove any debris.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion, diced carrots, and diced celery. Sauté for approximately 5 minutes, or until the vegetables start to soften and the onion becomes translucent. Incorporate the minced garlic into the pan and sauté for an additional 1-2 minutes, until the garlic releases its aroma.

      Combine Ingredients in the Crockpot: Transfer the sautéed vegetables into your crockpot. Add the cubed butternut squash, rinsed lentils, diced tomatoes (including their juices), vegetable broth, ground cumin, smoked paprika, turmeric, black pepper, and the bay leaf. Stir everything thoroughly to ensure all ingredients are well combined.

        Cook: Cover the crockpot with its lid. Set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender and the butternut squash is cooked through and soft.

          Add Final Touches: About 30 minutes before serving time, stir in the roughly chopped fresh spinach. Remember to remove the bay leaf before serving. Taste the soup and adjust seasoning with salt as needed for your preference.

            Serve: Ladle the hearty soup into bowls. For a beautiful presentation, garnish with fresh cilantro or parsley. Squeeze a bit of lime juice over each bowl just before enjoying to enhance and brighten the flavors.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                Presentation Tips: For an appealing touch, serve the soup with crusty bread or a side salad, and consider using vibrant colored bowls to accentuate the warm hues of the soup. Enjoy!