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Butternut Squash and Lentil Soup image

I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada.

Provided by C and Ds Mommy

Categories     Lentil

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 cup onion, chopped
2 garlic cloves, chopped
1/2 cup carrot, sliced
1/2 cup celery, sliced
6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind)
3 cups butternut squash, peeled, seeded and chopped
1 cup lentils (use the brown or green kind)
2 medium tomatoes, chopped
2 teaspoons lemon juice
1 bay leaf


  • Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
  • Add carrots, celery and squash and continue cooking for another 10 minutes.
  • Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
  • Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
  • * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.2, Sodium 15.7, Carbohydrate 15.5, Fiber 4.1, Sugar 3.8, Protein 3.4

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