# Butternut Squash & Red Lentil Soup

Velvety blended soup with roasted butternut squash, red lentils, and warming spices.

- URL: https://narrated.health/food/butternut-squash-lentil-soup
- Meal: Lunch
- Time: Batch cook
- Prep: 15 minutes
- Cook: 35 minutes
- Servings: 4
- Goals: Gut comfort, Steady energy, Heart health
- Eating styles: Vegan, Vegetarian, Gluten-free, Dairy-free

## Why It Fits

Butternut squash is rich in beta-carotene and lentils contribute plant protein and fibre. This batch soup is a reliable weekday lunch standby.

## Ingredients

- 1 medium butternut squash, cubed
- 150g red lentils, rinsed
- 1 onion, diced
- 3 garlic cloves
- 1 tsp turmeric
- 1 tsp cumin
- 800ml vegetable stock
- Coconut milk 100ml (optional)
- Olive oil, salt, pepper

## Steps

1. Roast squash at 200°C / 400°F with oil, salt, and turmeric for 25 min.
2. Soften onion in a pot; add garlic and cumin; cook 2 min.
3. Add lentils, stock, and roasted squash; simmer 20 min.
4. Blend until smooth; stir in coconut milk if using; season.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.