Description
This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor!
Ingredients
Units
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- 1 large onion, chopped
- 1 medium/large butternut squash, peeled, seeds removed, and cut into small chunks
- 1 cup brown lentils
- 8 cups (64 ounces) low sodium vegetable stock
- 2 teaspoons minced garlic
- 1/2 teaspoon ground nutmeg
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup spinach, chopped
Instructions
- Put all of the ingredients except the spinach into your Crock-Pot slow cooker* and mix well.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
- Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!
Notes
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- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: soup recipes
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: ~1 cup
- Calories: 117
- Sugar: 4 grams
- Fat: 0.25 grams
- Carbohydrates: 24 grams
- Fiber: 8 grams
- Protein: 6 grams