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Lentil Soup with Butternut Squash

Lentil Soup with Butternut Squash

Prep time 5 minutes
Cook time 15 minutes
Ready in 20 minutes
Makes 4 servings


  • 2 stalks celery
  • 1 onion
  • 1 tbsp vegetable oil
  • 1 tbsp ground cumin
  • 2 cups frozen chopped butternut squash
  • 2 cups low sodium beef broth
  • 1 (18.8 oz) can beef and vegetable soup
  • 1 (15 oz) can lentils, drained and rinsed


1. Chop the celery and onion. Heat oil in a saucepan over medium heat and cook the celery, onion and cumin 5 minutes. Add squash and cook 5 minutes, stirring occasionally.
2. Add broth, soup and lentils and simmer 5 minutes. Divide soup among 4 bowls.


Per serving: 568 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 710mg sodium, 95g carbohydrate, 36g fiber, 10g sugar, 33g protein