Anti-Inflammatory Butternut Squash and Lentil Soup

Inflammation can not only leave you feeling in pain, it can also be a contributor to other issues down the line. Adding healthy foods like turmeric, fresh vegetables, ginger, and lentils into your diet will point you in a positive direction, with healthier outcomes. The more you incorporate the ingredients, the better you’ll find yourself feeling throughout the year. You’ll find all of these goodies and more in our Anti-Inflammatory Butternut Squash and Lentil Soup, which is designed to improve your wellness game! Plus, you can make this Butternut Squash Soup ahead of time to prepare for lunch for the week.

What Makes Butternut Squash Anti-Inflammatory? 

Butternut squash is actually one of the best vegetables for you to incorporate into a recipe for health benefits. It’s packed with antioxidants, vitamins, and minerals that bestow its anti-inflammatory properties. It’s a rich source of vitamin A, which plays a crucial role in maintaining healthy skin and mucous membranes. Additionally, butternut squash contains beta-carotene, a powerful antioxidant that helps protect cells from damage. The fiber in butternut squash can also help to reduce inflammation in the gut, promoting overall digestive health.

Anti-Inflammatory Butternut Squash and Lentil Soup

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• Author: Anna Franklin

Print Recipe

Description

Give your body a healthy dose of creamy butternut squash and hearty lentils.

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Ingredients

Scale 1x2x3x

• 1 large butternut squash
• 1 thumb sized piece of fresh turmeric from
• 2 cloves garlic
• 1 thumb size piece of fresh ginger
• 1 large onion
• 2 qt vegetable stock, homemade or store bought
• 1 medium sized carrot
• 1 can coconut milk
• Salt and pepper to taste
• 1 cup dried red lentils
• Fresh thyme for garnish

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Instructions

1. Peel, seed and dice butternut squash.
2. Peel turmeric and ginger and cut into 1 inch pieces. Dice onion and carrot. No need to cut anything too small, everything is getting blended up.
3. In a large soup pot, add all your prepared vegetables and cover with vegetable stock. Simmer for 1-2 hours or until all of the vegetables are completely tender.
4. Using a stick blender, pulse together the soup until it is completely smooth.
5. Add dried lentils and simmer for about half an hour, or until the lentils are completely tender.
6. Stir in 1 can coconut milk.
7. Season with salt and pepper to taste.
8. Garnish with cracked pepper and fresh thyme leaves.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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