Time: 30 mins Servings: 8
This is the perfect fall or winter soup - fibre rich and packed with plant-based protein! Like a nourishing and delicious hug that'll warm your soul on a cooler day. I hope you love it as much as my toddler and I do!
What you need to make this soup:
3 cups frozen butternut squash
1 tbsp extra virgin olive oil
1-2 celery, chopped
1 medium onion, diced
1-2 carrots, chopped
1 zucchini, chopped
3 cloves garlic, minced
1 cup red lentils, rinsed and drained
1 28 oz can of diced tomatoes
4 cups chicken or vegetable broth (chicken will taste richer!)
2 tbsp curry powder
1.5 tbsp cumin powder
salt & pepper to taste
1 cup full-fat coconut milk
What to do to make this soup:
Chop your carrots, celery, onion and zucchini or throw them in your Vitamix
Add them + minced garlic to a large soup pot with 1 tbsp olive oil
Saute over medium heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few splashes of your broth.
Add the curry powder and cumin, stir and cook for 2-3 minutes
Add remaining ingredients (except coconut milk) and bring it to a light simmer
Cover the pot and let it simmer for about 20 minutes until the squash and lentils are tender
If you didn't Vitamix your veggies at the start, I recommend you blend some of the soup so it's less chunky. Use an immersion blender or add 2 cups of the soup to a blender and then pour it back into your pot.
Mix in your coconut milk and enjoy! Lasts up to 5 days in the fridge or 5 months in the freezer.
If you make this recipe, please take a photo and tag @yourbestlifewithlisa