Protein-Packed Butternut Squash and Leek Soup

It’s the last day of September and I think it’s past time to start in on copious amounts of deliciously warming autumn recipes. This soup is from an adaptation I made three years ago on the blog, but this time I added red lentils for a punch of protein – a perfectly rounded out vegan dish.
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Butternut SoupI garnished this with my spicy-sweet roasted squash seeds, also from an old blog recipe, and paired it with one of my favorite pumpkin beers – Elysian Night Owl.
AM4And now, I’m off to enjoy this gorgeous day with a mountain bike ride! Happy trails!


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2 Responses to Protein-Packed Butternut Squash and Leek Soup

  1. Anonymous

    I only had half the amount of cayenne pepper and that was more than enough for me. It takes some time but we enjoyed it.

  2. Anonymous

    This is a good recipe aside from the suggested amount of nutmeg, which is too much. A third (1/2 tsp) would be plenty–as-is, the nutmeg taste is overwhelming.