Winter is coming back to FL this week so I’m gearing up with this cozy soup! Butternut squash is one of my favorite fall and winter veggies because it goes so well with classic ingredients I always have at home. This soup combines the squash with warming spices and lentils for a well-balanced flavor that’s filling and sustaining. It’s especially delicious served with rice and pumpkin seeds! I can’t wait for you to try it.
Squash & Red Lentil Soup Recipe
Ingredients
1 Medium Butternut Squash
1 Tbs avocado oil
1 medium onion
3 shallots
4-6 cloves of garlic (to taste)
1 tsp salt
1/4 tsp pepper
3 stocks celery
3 whole carrots
2 medium sweet potatoes peeled & chopped
1 cup red lentils
Spices (2 tbs curry, 1/2 tsp ginger, 1 tsp thyme 1/2 tsp nutmeg, 1 tsp turmeric, 2 shakes red pepper flakes)
4 cups chicken (or vegetable) broth
4 cups water
1/4 cup maple syrup
Directions
1) Cut Butternut Squash Cut in half & roast. Place cutside down @ 350 for 45-60 minutes until very soft 2) Meanwhile heat avocado oil in large pot. Add onion, shallots, garlic, salt & pepper and saute. 3) Add 3 stacks celery, carrots & sweet potatoes 4) Add red lentils, spices*, chicken (or vegetable) broth, and water. Simmer about 35 minutes or until sweet potatoes are soft and lentils are cooked through. 5) Remove squash from oven. Discard the seeds and skin and add the flesh to the soup. 6) Purée the soup with maple syrup 7) Serve over rice with toasted pumpkin seeds.
If you want a simple way to save this recipe for later, download this PDF!
Enjoy!
Barb
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