Super Easy Red Lentil Soup with with Butternut Squash
Creamy, comforting and deliciously flavoured, this red lentil soup is made with fresh butternut, ginger, cumin and just a very few other ingredients, to create a nourishing fall meal.
- 1/2 cup red lentils
- 1 cup fresh butternut squash peeled and cut into cubes
- 1 carrot diced
- 1 medium onion diced
- 1 inch ginger piece peeled and grated
- 2 garlic cloves minced
- 1 tsp cumin powder
- 2 tsp coconut oil
- 3 cups purified water
- 1/4 tsp sea salt
- 2 tbsp freshly squeezed lemon juice
- To garnish: coconut yogurt toasted pumpkin seeds
Heat the coconut oil into a medium soup pot, and add the onion, carrot, ginger, cumin and garlic.
Cook over medium heat for 3 minutes, then add the water, lentils and pumpkin cubes.
Bring to boil over medium heat, then turn the heat to low and simmer for 20 mins.
Transfer into the blender, add the lemon juice and process to obtain a smooth cream.
Divide into serving bowls, add yogurt and pumpkin seeds and serve warm.