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Creamy Winter Squash Soup

Creamy Winter Squash Soup

Perfect Warming Soup For The Fall & Winter Months
Total Time 30 mins
Course Main Course, Soup
Cuisine American
Servings 4 People


  • 2 Tbsp Coconut Oil
  • 1/2 Medium Sweet Yellow Onion - Diced
  • 4 Cloves Garlic - Diced
  • 4 Cups Carrots, Acorn Squash, Butternut Squash - Cubbed (Sub Squash of Choice)
  • 32 oz Low Sodium Vegetable Broth
  • 1/2 Cup Red Lentils
  • 10 Fresh Sage Leaves - Minced
  • 1 Tsp Dried Thyme
  • 1 Tbsp Maple Syrup (optional)
  • Sea Salt & Pepper To Taste
  • 1/4 Cup Pumpkin Seeds - Roasted or Raw


  • Heat a large pot over medium heat. Once hot, add coconut oil, onion, and garlic. Saute for 2-3 minutes.
    Add chopped squash and carrots. Saute for 5 Minutes until soften. Add Salt and Pepper.
    Add vegetable broth and herbs. Bring to a boil and then add lentils.
    Reduce heat to low and cook uncovered for 20-30 minutes, or until vegetables are tender.
    Adjust seasonings as needed.
    Top with Pumpkin Seeds.
Keyword soup, squash
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