Almost Fat-Free Vegetarian Butternut Squash Soup

Total Time
Prep 10 mins
Cook 30 mins

This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."

Ingredients Nutrition


  1. Remove seeds, peel, and cut the squash into small 1 inches cubes.
  2. Cut the zucchini and bell pepper into small chunks.
  3. Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
  4. Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
  5. Do not drain the liquid.
  6. Pour the soup into a blender, add spices, and blend until smooth.


Most Helpful

Loved it before I seasoned it. Will try again without seasonings.

mjanelle74 September 25, 2014

Very, very delicious! I used regular lentils and vegetable stock, and added a little bit more water, but it was great. The ingredients are inexpensive and easy to find, and it's not too difficult to make either. I'll definitely be making this again! :)

evil_weresheepie November 09, 2010

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