Name: Butternut Squash Soup
Ingredients: 425 gram butternut squash (about half of one squash), cut into small cubes; 300 gram red lentils; 2 tablespoon olive oil; 1.2 liter (4 cups) vegetable broth; Sea salt and black pepper to taste; 2 large garlic cloves, finely chopped; About 1/2 teaspoon of your preferred seasoning (choose only 1 or 2) such as cinnamon, dried ginger, cumin, curry, or red chilli flakes; For a creamier texture, replace half of the broth with coconut milk

A great way to help satisfy your vitamin A needs is with this butternut squash and red lentil soup recipe!

Ingredients

425 grams butternut squash (about half of one squash), cut into small cubes
300 grams red lentils
2 tablespoons olive oil
1.2 liters (4 cups) vegetable broth
Sea salt and black pepper to taste

Optional:

2 large garlic cloves, finely chopped
About 1/2 teaspoon of your preferred seasoning (choose only 1 or 2) such as cinnamon, dried ginger, cumin, curry, or red chilli flakes
For a creamier texture, replace half of the broth with coconut milk

Instructions

In a large pot, heat 1 tablespoon of olive oil over low heat. Add the lentils, optional garlic, and chosen spices, and stir-fry on low heat for about 2 minutes.
Add the vegetable broth and simmer uncovered for about 10 minutes, or until the lentils are soft.
Meanwhile, in a separate frying pan, heat the remaining 1 tablespoon of olive oil. Add the butternut squash and stir-fry for about 10 minutes, or until tender.
Add the cooked butternut squash to the lentils and cook for another 5 minutes.
Remove from the heat and blend with an immersion blender until smooth. Season to taste with sea salt and pepper.

Butternut Squash Soup

Ingredients

Optional:

Instructions

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