Name: Butternut Squash Soup With Lentils
Prep time: 30 min
Total time: 30 min
Ingredients: 2 Tbsp onion flakes; 1 tsp garlic powder; ½ tsp ginger powder; ½ tsp turmeric; ½ butternut squash (about 3 cups of cubes); ½ sweet potato; 1 small potato; ¼ cup red lentils; salt and black pepper to taste; ¼ cup coconut cream (optional)

By Nele Liivlaid

Butternut Squash Soup With Lentils Recipe

Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.

I made this!

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 30 minutes

Total time: 30 minutes

What You'll Need

2 Tbsp onion flakes

1 tsp garlic powder

½ tsp ginger powder

½ tsp turmeric

½ butternut squash (about 3 cups of cubes)

½ sweet potato

1 small potato

¼ cup red lentils

salt and black pepper to taste

¼ cup coconut cream (optional)

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How to Make It

1 Throw onion, garlic, ginger and turmeric into a pot.

2 Chop and peel butternut squash, potato and sweet potato and add to pot.

3 Rinse and drain red lentils and add to pot as well.

4 Fill the pot with water – just a bit above the vegetables.

5 Bring to boil and simmer for 17-20 minutes until the lentils are soft.

6 Purée with immersion blender and add boiled water if the soup is too thick.

7 Finally add coconut cream and salt/pepper to taste.

Cooking Tips

If you want to use fresh onion, garlic and ginger, chop one small onion, and mince 2 garlic cloves and a 1/2 inch piece of ginger root. Sauté for 5 minutes and then add all the other ingredients.

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