Squash Soup

It’s the season!  This is a go-to in our household throughout the fall and winter!

Note - I use frozen cubed squash to save on peeling and chopping, and I don’t bother peeling the apples/carrots as it’s all blended in the end.  The amount and type of root vegetables are flexible (squash, parsnip, sweet potato, potato, and carrots could all be used!).  The lentils are key if you want to eat this as a meal as the protein keeps you full for longer!

• 2 tablespoons coconut oil (or other oil or butter)

• 1 onion (chopped)

• 1.5 tablespoons fresh ginger (peeled and minced)

• 6 cloves garlic

1. Melt the coconut oil, add onion, and ginger and sauté on medium-low heat until onion is translucent.

• 5 cups broth or water (if using water add 1 TBSP salt)

• 3 apples (cut in quarters and cored)

• 6 cups butternut squash (peeled, seeded and chopped) **I buy frozen pre-cubed squash - it’s a game-changer for how long this takes!

• 4 carrots (chopped)

• 1 cup red lentils

• 1 tablespoon coriander

• 1 tablespoon cumin

• 1 tablespoon turmeric (Can sub coriander/cumin/turmeric for curry and/or add something with a kick- cayenne or chilli pepper. ) 

2. Add to pot and bring to a boil.  Reduce the heat and cook until tender.

• 1 can coconut milk (you can use another type of milk or yoghurt if you want, but I like the flavour of coconut milk)

3. Add coconut milk and purée mixture until smooth with an immersion hand blender.

Enjoy!