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Lentils, Butternut Squash and White Bean Soup

Lentils, Butternut Squash and White Bean Soup

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 onion yellow, chopped
2 cloves garlic minced
1/4 cup parsley minced
4 cups squash, butternut cubed
1.5 cups lentils, green
1 can white beans
8 cups chicken broth or vegetable stock (use vegetable to make vegetarian)
thyme
parsley leaves, to garnish
bay leaf
salt and pepper to taste
ghee

Instructions

In a soup pan, melt ghee or coconut oil and gently cook onions on medium heat for about 5 minutes. Add the garlic and parsley, and a small bit of kosher salt. Cook for 2-3 more minutes.
Add butternut squash and cook for 2-3 more minutes.
Add chicken stock and lentils.
Add a tablespoon of black pepper, 3-4 thyme stems, 5-6 parsley stems, and 2 bay leaves.
Let cook on a medium boil for about 30 minutes until lentils and squash are soft.
Add white beans.
Add salt and pepper to taste.
Garnish with parsley leaves.
Enjoy!