Delicious Winter Soup: Made w Butternut Squash and Lentils

Please try this. I’m telling you, if you crave to feel comfort and love in a bite of food, you’ll be happy with this recipe. It’s so tasty and warm and full of flavor. I can’t EVEN. Serve with a side of buttered up garlic bread, omggggg.

This amazing recipe is borrowed from the lovely Deryn at, Running on Real Food.

Ingredients:

  • 1 medium white onion, about 2 cups diced (300 g)
  • 3 cloves garlic, minced
  • 1 rib celery, chopped, about 1/2 cup (85 g)
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 cup uncooked red lentils
  • 3 cups cubed butternut squash (350 g)
  • 1/2 cup light or full-fat coconut milk
  • 1 28 oz can diced tomatoes
  • 4 cups vegetable broth

Instructions:

  1. Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth.
  2. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
  3. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
  4. Add the rest of the ingredients and bring to a light simmer.
  5. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender.
  6. Carefully scoop out 2 cups of the soup and add to a blender. Puree until smooth the pour back into the pot.
  7. Enjoy right away or store in a sealed container in the fridge for up to 5 days. It can also be frozen for up to months.

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