Butternut Squash Soup With Lentils
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)
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.
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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