Vegan Coconut and Butternut Squash Soup

February 14, 2018

A warm, seasonal soup during the winter has to be one of my favourite meals. Here is a delicious #vegan soup for you to try. I made this for the first time during my cooking class when I went to the Institute of Holistic Nutrition and fell in love! ENJOY.



  • ​4-6 cups of butternut squash, peeled and cubed

  • 4 cloves of chopped/peeled garlic

  • 2-3 tbsp coconut oil

  • 1 medium onion chopped

  • 1/2 cup red lentils

  • 1 tsp whole mustard seeds

  • 1 tsp ground cumin seeds

  • 1 tsp ground coriander seeds

  • 1/2 tsp turmeric

  • 1/4 tsp curry powder

  • 1 tsp sea salt

  • 3-4 cups water

  • 1/2 - 1 cup coconut milk


  • Heat coconut oil and mustard seeds and saute until they start to pop

  • Add garlic and onions and saute for about 1 minute

  • Add the rest of the spices, the water, and the butternut squash

  • Bring the mixture to a boil and then reduce heat, letting simmer for 15-20 minutes

  • Add washed lentils and simmer for another 15-20 minutes until lentils are tender

  • Add salt and coconut milk

  • Mash entire mixture with hand blender or potato masher

  • ENJOY! *top with pumpkin seeds id desired. YUM.



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