This red lentils soup with butternut squash will become your favorite winter night soup recipe. It's delicious, comforting, ...

A thick, warming vegan lentil soup made with just three ingredients ... Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

add the squash, including skin and seeds; and purée until smooth. Add half-and-half and more stock to thin the purée to desired consistency for the soup (this might have to be done in batches).

Cook for another few minutes and then add the butternut squash. Stir everything well to get the squash coated in the paste and cook for two to three minutes. Drain and rinse the lentils and add ...

So we swap our raw vegetables for seasonal vegetables by combining red cabbage, beet and butternut squash with lentils and parsley. An easy to make, quick and vegetarian recipe. Eat healthily ...

Lasagna, soup and salad—these basic dishes are all made more delicious by adding super sweet butternut squash. Butternut squash is packed with vitamins, calcium, iron and fiber, and also brings ...