Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tsp. grape seed oil + 1 tbsp.; 1 cup chopped onion; 1 cup thinly sliced carrot; 1 green pepper, chopped; 3 garlic cloves, minced; 2 tsp. grated fresh ginger; 2 tsp. green curry powder; 2 tsp. light brown sugar; ¾ tsp. sea salt; 1 cup red or yellow lentils; 3 cups peeled and chopped butternut squash, divided; 6 cups low-sodium vegetable broth; 1 (14 oz.) can lite coconut milk; ¼ cup chopped fresh cilantro; Juice of 1 lime

Overview

Cals/serving

Servings

256

Prep time

Cook time

Total time

20 mins

40 mins

This soup recipe is super creamy, delicious, and full of flavor. I know that you can make it all like this and pure it but little chunks of the veggies here and there makes all the difference. When you will bite into it. You are going to feel the rich butternut squash, earthy texture and flavor of the lentils and the rich aroma from the carrots, onions, and garlic. You can make it as a starter for your upcoming dinner party or just enjoy it as a simple dinner or lunch during a busy week. It will keep fresh in the fridge for up to three days and the best part you will find in that it’s a really good freezer-friendly meal.

Butternut Squash Soup

2 tsp. grape seed oil + 1 tbsp.
1 cup chopped onion
1 cup thinly sliced carrot
1 green pepper, chopped
3 garlic cloves, minced
2 tsp. grated fresh ginger
2 tsp. green curry powder
2 tsp. light brown sugar
¾ tsp. sea salt
1 cup red or yellow lentils
3 cups peeled and chopped butternut squash, divided
6 cups low-sodium vegetable broth
1 (14 oz.) can lite coconut milk
¼ cup chopped fresh cilantro
Juice of 1 lime

Butternut Squash Soup

Heat a Dutch oven over medium heat.
Add the 2 tsp. oil, onion, carrot, and green pepper. Cook for 8 to 10 minutes, until onions are translucent.
Add the garlic and ginger. Cook for 1 minute.
Add the curry powder, sugar, and salt. Cook for another minute.
Add the lentils, 2 cups butternut squash, broth, and coconut milk.
Preheat oven to 425•.
Bring to a boil and reduce to a simmer for 45 minutes.
While the soup is simmering, toss 1 tbsp. oil with 1 cup of butternut squash. Pour onto a baking sheet and bake for 30 to 40 minutes.
Add the cilantro and lime juice.
Divide soup into bowls and top with roasted butternut squash.