Simple Butternut Squash & Lentil Soup

High protein and nutrient, dense butternut squash and lentil soup. With minimal ingredients and about 30 minutes of your time, you can fill your belly with something healthy. This soup is seriously delicious, and in the winter months it warms your bones, and it is freezer friendly! With the added red lentils, this soup packs a punch in the protein and fiber departments!!!

INGREDIENTS:

• 1 medium sized butternut squash, cut in cubes
• 3 cups of vegetable stock
• 3 cloves of garlic, minced
• 1 medium yellow onion, chopped
• 1 cup red lentils, rinsed well and drained
• 1 tsp each of cumin, coriander, garam masala, ground turmeric
• 1 1/2 tsp curry powder
• 1/4 cup Unsweetened soy milk ( add at the end to make it creamy)
• 1/4 cup chopped cilantro for garnish
• Fresh lime juice to taste

INSTRUCTIONS:

In a large stock pot, heat 2 teaspoons of vegetable stock. Add in chopped onions, stir well. Sauté for one minute. Add in the garlic and sauté for another one minute.

Add in the red lentils, all the spices and butternut squash cubes. Stir well.

Add in 2 1/2 cups of the vegetable stock to combine.

Bring to a gentle boil. Then simmer for 20 to 30 minutes until the squash is tender, and the lentils are cooked.

Then remove pot from the stove. Let the soup cool down. Then with your immersion blender, blend the soup until smooth and creamy. Add in the optional soy milk and blend again.

Return to the stove and simmer for another five minutes. Add in a dash or two of salt to taste. Then when you’re ready to serve, ladle 3 to 4 cups of the soup into a bowl. Garnish with fresh cilantro and lime juice.