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Hearty Butternut Bliss Lentil Soup is more than just a meal; it’s an experience that warms the soul and delights the palate. This comforting dish brings together the earthy, robust flavors of lentils with the natural sweetness of butternut squash, creating a harmonious blend that is perfect for any time of the year. Whether you’re seeking a cozy dinner on a chilly evening or a light lunch that packs a nutritional punch, this soup is an ideal choice.

Crockpot Butternut Squash Lentil Soup

Discover the warmth and nourishment of Hearty Butternut Bliss Lentil Soup, a delightful mix of lentils and sweet butternut squash. This recipe not only brings comfort but is also packed with vitamins and plant-based protein, making it a great choice for health-conscious eaters. Perfect for any meal, it's easy to prepare and ideal for all skill levels. Enjoy a satisfying bowl of this vibrant, nutrient-rich soup that promises to please both your taste buds and your well-being.
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Ingredients
  

1 medium butternut squash, peeled and cubed (about 4 cups)

1 cup dried green or brown lentils, rinsed

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground turmeric

¼ teaspoon black pepper

Salt, to taste

2 tablespoons olive oil

1 bay leaf

2 cups fresh spinach, roughly chopped (for serving)

Fresh cilantro or parsley, for garnish (optional)

Juice of 1 lime (for serving)

Instructions
 

Prepare the Ingredients: Start by peeling and cubing the butternut squash. Rinse the lentils under cold water until the water runs clear.

    Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

      Combine in Crockpot: In your crockpot, add the sautéed vegetables, cubed butternut squash, lentils, diced tomatoes (with juices), vegetable broth, cumin, smoked paprika, turmeric, black pepper, and bay leaf. Stir well to combine all the ingredients.

        Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the butternut squash is cooked through.

          Final Touches: About 30 minutes before serving, add the chopped spinach to the soup. Remove the bay leaf before serving. Taste and season with salt as needed.

            Serve: Ladle the soup into bowls. Garnish with fresh cilantro or parsley, and add a squeeze of lime juice to brighten the flavors before enjoying.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings