Butternut Squash & Red Lentil Soup

Hearty and Seasonal
a bowl of butternut squash soup and a bottle of echinacea
Prep Time: 
10 minutes, plus 35 minutes cook time
Number of Servings: 
4 to 6
Recipe Source: 


  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 Tbsp minced garlic
  • 2 lb. butternut squash, peeled, seeded, and diced into 1-inch cubes (about 5 to 6 cups)
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 2 tsp ground cumin
  • 2 to 4 servings ChildLife Essentials Echinacea
  • Salt and pepper, to taste
  • 1 cup light or full-fat coconut milk


  • Food Processor


  1. In a large pot, heat oil over medium heat, add onion and saute until soft. Add the minced garlic and cubed squash and cook for 5 to 6 minutes.
  2. Add the red lentils, vegetable broth, cumin, ChildLife Essentials Echinacea, salt and pepper. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until squash is fork tender.
  3. Add in coconut milk. Puree soup using an immersion blender or puree in batches in a food processor. Add any extra liquids to reach desired consistency. Leftovers can be stored in the refrigerator for up to 5-6 days. To keep longer store in the freezer for up to 3 months.
Nutrition Info: 
208 calories, 41g carbohydrates, 10g protein, 3g fat (1.4g saturated fat), 0mg cholesterol, 288mg sodium, 5.6g fiber, 7g sugar


ChildLife Essentials

ChildLife Essentials supplements help support immunity and your child’s overall health in our less than clean world. The natural formulas bridge the nutritional and environmental challenges and gaps in children’s diets.