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Butternut Squash & Lentil Soup

on October 20, 2013

October 19th, 2013 008

It’s that time of year…leaves are falling and temperature is dropping.

SOUP season!   🙂

Here’s a super simple, super healthy, soup that will warm your body and fill your belly on a rainy Sunday afternoon.

What you need…

  • 4-6c of butternut squash
  • 1c of red lentils
  • 1 leek
  • 2 onions
  • 6 or more cloves of garlic
  • 1tbsp of cumin seeds
  • 1tbsp of turmeric
  • 1tbsp of fresh ginger
  • 1tbsp of coconut oil
  • water

Peel your butternut squash with a carrot peeler, cut in half and remove the seeds. Cut the squash into cubes… large cubes are fine.

Toss the squash into a large soup pot with the leek, onion, garlic and coconut oil.

Let these sizzle for about ten minutes over medium heat and then toss in your rinsed lentils and the spice.

Another five minutes on the heat and then add in your water.  You want to add in just enough liquid to cover your ingredients plus a couple of inches.

Bring it all to a low boil and then turn the heat back down to a low-medium.

Cook just until the lentils are done… maybe fifteen to twenty minutes.

Puree the goodness with your hand blender, add a bit of S&P and enjoy!

Happy, healthy eating y’all!

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