Roasted Butternut Squash & Lentil Chili – Vegan & Gluten Free

Course Main Course, Soup
Cuisine American
Keyword butternut squash lentil chili
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 407 kcal
Author Sharon



  1. Warm 1 tablespoon of olive oil in a large soup pot over medium low heat. Sauté your onion and carrots until onion is translucent, about 5 minutes. Add garlic and sauté, stirring, for another minute, until fragrant. Add all the spices, except the chili flakes, and cook for another minutes, stirring frequently as not to burn
  2. Stir in the crushed tomatoes, and then add the lentils, water, and broth. Stir it all well and bring to a boil. Lower heat,cover and simmer on low until lentils are cooked through, about 45 minutes
  3. Meanwhile, heat your oven to 400 and spread your cubed butter nut squash onto a lined baking sheet. Toss with 2 tablespoons of olive oil, chili flakes, sea salt & pepper. Roast for 35-40 minutes, stirring once or twice to make sure nothing is burning
  4. Stir beans into the chili pot and let heat through for about 5 minutes then, gently stir in the roasted squash. Add sea salt and pepper to taste
  5. Garnish with shredded cheese and green onions if desired
Nutrition Facts
Roasted Butternut Squash & Lentil Chili – Vegan & Gluten Free
Amount Per Serving
Calories 407 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 635mg 26%
Potassium 1473mg 42%
Total Carbohydrates 63g 21%
Dietary Fiber 22g 88%
Sugars 10g
Protein 16g 32%
Vitamin A 550.9%
Vitamin C 57.7%
Calcium 18.8%
Iron 42.3%
* Percent Daily Values are based on a 2000 calorie diet.