Butternut Squash and Lentil Soup

Serving Size: 6 | Prep Time: 20 min | Cooking Time: 30 minutes

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I make a concentrated version of this soup and make it throughout the week. The added lentil means that you get added protein to all the benefits of butternut squash and all the other veggies in the soup. Butternut squash can get a bit too sweet for me so I add a splash of white wine or balsamic vinegar before serving.

Ingredients

• 1/4 cup of red lentils

• 1 butternut squash, peeled and cubed

• 1 red bell pepper, diced

• 2 tbs olive oil

• 6-8 cloves garlic, peeled whole

• 1 yellow onion, chopped

• 1/2 inch ginger (diced)

• 1/2 tsp thyme

• 1/2 tsp turmeric

• 1/2 tsp coriander powder (optional adds boldness)

• 2 cups of water

• Salt

To serve

• 1 cup of vegetable broth

• Splash of white wine vinegar of balsamic vinegar if you want a little tang

Directions

1. Wash and soak the lentils and keep aside.

2. While waiting for the lentils to soak, prepare the vegetables.

3. Add olive oil to a heavy bottomed pan. When hot, add garlic and let them slightly brown on one side, but not burned.

4. Add onions and ginger. Let the onions cook thoroughly until soft and translucent.

5. Add the veggies, lentil, spices, and 2 cups of water. Cover and let it simmer for 25-30 minutes until the lentils and veggies are cooked.

6. Let it cool and transfer to a high-speed blender. I use the smoothie setting in my Vitamix. This is gonna be slightly thick.

7. When ready to serve, I take 1 cup of vegetable broth and 2 cups of the mixture.