Butternut squash is high in fiber, nutrients and antioxidants like beta-carotene (aka pro-vitamin A). Did you know that 1 cup of diced butternut squash has more potassium than a banana and provides 50% of the recommended daily intake of vitamin C?
Lentils are tasty, versatile, and cost-effective. They are high in dietary fiber, potassium, prebiotic carbohydrates and beneficial phytonutrients that help to maintain health. Consuming the delicious, nutrient-dense foods in this recipe may lower cholesterol levels, improve immune function, help maintain a healthy weight, and regulate blood glucose levels.
It is ao easy to make and satisfies even the pickiest eaters… promise! If you need to dash, put the ingredients [hold the lemon and additional seasonings] into a slow cooker, and allow to simmer at a low setting until you are ready to resume chef status. Perfect for a nutritious, hearty meal, scrumptious leftovers, and it’s DrKF approved!
|Spiced Butternut Squash and Red Lentil Soup|
- 1 cup red lentils
- 1 medium Onion peeled and diced
- 1-2 cloves garlic minced
- 15 ounces can coconut milk
- 4 cups Chicken stock homemade if possible
- 1 tbsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 medium butternut squash peeled, cubed and roasted until tender (about 30 minutes)
- 1/2 tsp salt
- 1/2 Lemon juice
- Place all ingredients except the lemon and additional seasonings in a large, deep saucepan.
- Bring to a boil and simmer until everything is tender, about 20 minutes. The squash should start to ‘melt’ into the soup.
- Add the lemon and extra seasonings as desired.
- Enjoy immediately or save in the refrigerator or freezer for future meals.
*Can use vegetable stock instead if preferred