Nothing says warm and cozy like a hot bowl of soup on a cold winters day. Today I’m linking up with seven other collaborators from The Casual Veggie Cookbook to bring you delicious  soup and stew recipes to get you through these colder months. Lets take a break from all the Christmas cookies and baked goods for a minute and fill our bellies with this healthy and delicious Butternut Squash and Lentil Soup.

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I love my slow cooker . It’s by far one of my favorite kitchen appliances and whereas I use it all year long it tends to make more of an appearance during the colder months. With the holidays upon us and time being of the essence I was all about making this soup as easy as possible to throw together. By using pre-chopped butternut squash cubes I was able to make that happen but even if you end up dicing your own this soup with still come together in no time at all.

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This vegetarian soup is full of protein packed lentils and nutrient-rich veggies. The lentils and squash soften as they cook giving the soup a nice and creamy consistency. I recommend sticking with red lentils for this recipe as they tend to cook quicker and get mushy when cooked through, making them perfect for thickening soups. This hearty and healthy soup is full of flavor that even my my non-vegetable eating 2-year-old gobbled it up three nights in a row.

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For more veggie-centered recipes like this one check out The Casual Veggie Cookbook ready and available for download now. In the meantime, click on the links below for more tasty soup and stew recipes.

Slow-Cooker Butternut Squash and Lentil Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 large butternut squash peeled and diced (about 6 cups)
  • 1½ cups dried red lentils
  • 3 medium carrots
  • 1 medium onion
  • 3 stalks celery
  • 7 cups vegetable broth
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon nutmeg
  • sea salt and fresh ground pepper to taste
Directions
  1. In a large crock pot add all the ingredients, then cover and cook on low for 8 hours.
  2. Stir the soup to make it a rough puree.
  3. Serve topped with sea salt and fresh ground pepper
soups

The Delicious Balance: Butternut Squash Soup
Pumpkin and Peanut Butter: Cauliflower Leek Soup with Crispy Brussels Sprouts
A Southern Grace: Chili Out
Where Is My Spoon?:  Sunchoke Soup with Bacon
Craving Something Healthy: Polish Mushroom Soup with Barley
Family For Health: Lime Coconut Fish Soup with Acorn Squash
Jeanie and Lulu’s Kitchen: Root Vegetable Stew