Nourishing Butternut Squash Soup


This comforting plant-based soup packs carotenoid-rich vegetables for a nourishing meal. We recommend serving with avocado toast on the side!


  • 2 cups diced butternut squash
  • 1 cup raw red lentils, soaked overnight
  • 1 cup diced golden beetroot
  • 1 cup diced carrot
  • 1/2 cup Unsweetened Lavva Plant Milk
  • Salt to taste
  • Pumpkin seeds and olive oil (optional)


  1. Boil the veggies and lentils on medium heat, in a pot filled with water just enough to cover them.
  2. Once carrots turn very soft (poke with a fork to test, should be ~20mins), turn off the heat, add in salt and milk, and blend with a hand blender.
  3. Serve hot and top with pumpkin seeds and olive oil.

Recipe from our friend at forknsprouts