Autumn’s Here: Butternut Squash Soup

Autumn’s Here: Butternut Squash Soup

Serves 4 – 410 Calories Per Serving – 15g fat/52g carbs/17g protein



  • 1 T Olive Oil
  • 1 Butternut Squash
  • 1 Sweet Onion
  • 1 Tsp Garlic powder
  • 1 Tsp Ginger
  • 1/2 Tsp Red Pepper Flakes
  • 1/2 Tsp Pepper
  • 4 Cups Vegetable Stock
  • 1 Cup Red Lentils
  • 1/2 Cup Sunflower Seeds
  • 1 Cup Almond Yogurt
  • Sea Salt as Needed



  • Dice butternut squash and onion and add to a large pot with olive oil and seasonings, cooking over medium heat until tender
  • Add in vegetable stock and lentils and let cook for 15 minutes
  • Use an immersion blender to mix and top with yogurt and sunflower seeds

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