Description
Give your body a healthy dose of creamy butternut squash and hearty lentils.
Ingredients
Scale
- 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
Instructions
- Peel, seed and dice butternut squash.
- 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.
- 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.
- Using a stick blender, pulse together the soup until it is completely smooth.
- Add dried lentils and simmer for about half an hour, or until the lentils are completely tender.
- Stir in 1 can coconut milk.
- Season with salt and pepper to taste.
- Garnish with cracked pepper and fresh thyme leaves.