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  • Writer's picturePayton Pinsky

Butternut Squash Lentil Stew | Healthy Crockpot Meals

You know those meals that leave you full, yet energized and feeling great? This Butternut Squash Lentil Stew is just that dish. Filled with all natural, anti-inflammatory ingredients, each bowl will help to power your body and mind. If you do not have a crock pot, you can easily make this on your stovetop as well*. Let's get cooking!

Ingredients: 1 Yellow Onion

1 Large Carrot

4 Cups Butternut Squash

3 Tbs Minced Garlic

2 Tbs All Natural Creamy Peanut Butter

2 1/2 Cups Vegetable Broth

1 Tbs Freshly Grated Ginger

2 Cups Spinach

1 Cup Brown Lentils

1 Can Coconut Milk (low fat)

1 Tbs Red Curry Paste

Masala Seasoning

Coriander Seasoning

Salt and Pepper

  1. Prep your veggies. Peel and dice your butternut squash, carrot, onion and onion. Peel and grate ginger. Chop garlic or used already minced.

  2. Add all ingredients to your crockpot except for spinach. Cook on LOW for about 4 hours, or HIGH for 2 hours.

  3. At the end of cooking, scoop out 2-3 cups of the soup into a blender. Slowly blend until the mixture becomes creamy and add back to the crockpot with the rest of the stew.

  4. Mix in spinach until it begins to wilt. Serve warm or store in refrigerator for up to 5 days.

Happy Eating!

*Note: If making on stove top, melt 2 tbs of Coconut Oil in a large stock pot. Sautee onion, ginger, and garlic for about 5 minutes. Add in the rest of your veggies and sauté for a few more minutes. Mix in your seasonings first, than coconut milk, 3 cups of vegetable broth, and peanut butter. Bring to a boil, cover, and cook for 20 minutes. Remove from heat, blend 2 cups worth, add blender mixture back to pot. Enjoy!

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