Spiced Butternut Squash and Red Lentil Soup
Course
Soups
Ingredients
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
Instructions
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.
Recipe Notes
*Can use vegetable stock instead if preferred