Description
A flavorful, comforting fall soup filled with cubed butternut squash, sweet potatoes, cabbage, and lentils. Perfect for cozy nights or feeding a crowd.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups chopped carrots
2 cups cubed butternut squash
1½ cups chopped green cabbage
1½ cups peeled and cubed sweet potatoes
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon smoked paprika
Salt and pepper to taste
6 cups vegetable broth
1 cup cooked green or brown lentils
1 tablespoon tomato paste
1 bay leaf
1 teaspoon apple cider vinegar or lemon juice
Chopped parsley for garnish (optional)
Instructions
In a large soup pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until translucent.
Stir in garlic, cumin, turmeric, and smoked paprika. Cook for 1 minute.
Add carrots, squash, sweet potatoes, and cabbage. Cook for 5 minutes.
Stir in tomato paste.
Add vegetable broth, lentils, and bay leaf. Bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Stir in apple cider vinegar or lemon juice and adjust seasoning.
Ladle into bowls, garnish if desired, and serve warm.
Notes
Swap lentils with canned chickpeas for quicker prep.
Don’t freeze with pasta or cream-based ingredients.
Add fresh herbs just before serving for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: One-pot
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall soup recipes, vegetable soup, hearty autumn soup, lentil squash soup