Tidbits from my kitchen, the gym and life

Squash and lentil soup

Fall is here and so is soup season. I pledge to be in the kitchen frequently creating new soup recipes. I’ve made this recipe before, but I think that this time I perfected it. This squash soup is perfect for a cooler day or when you’re feeling cozy. This soup checks off a lot of qualities:

  • Anti-inflammatory
  • Nutrient dense
  • Fat and fiber

All in all a delicious rotation to your soup catalogue. It also makes a huge batch which is great for freezing.  Try it out and tag me 😉

Look at that beautiful colour!


  • 6 cups of vegetable stock*
  • 1 ¾ cups of red lentils
  • 1 butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 4-6 cloves of garlic
  • 1 small onion, diced
  • 1 can of full fat coconut milk
  • Oil (for drizzle)
  • Salt and pepper


  • Preheat the oven to 375
  • Add the stock and lentils to a large pot and bring to a boil, then reducing to medium heat
  • While the lentils are cooking, place the squash, sweet potato, onion and garlic on a lined cookie tray and lightly drizzle with oil, salt and pepper. Bake for 25-30 minutes
  • Remove vegetables from the oven and allow them to cool
  • Once veggies have cooled, place then into a high-powered blender with the can of coconut milk and blend until liquid consistency
  • Add the liquid mixture to the lentils and stock and stir until completely combined
  • Top with pumpkin seeds, coconut flakes or micro greens
  • Enjoy!

*for a thicker soup, use less stock