Butternut Squash Lentil Soup

Makes: 2-4 serving

Active Time: 10 minutes

Total Time: 25 minutes

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion
  • 3 cloves garlic, crushed
  • 2 celery stalks, diced
  • 4 tablespoons curry powder
  • 8 cups vegetable broth
  • 14.5 ounce can fire-roasted crushed tomatoes
  • 2 cups chopped butternut squash
  • 3 carrots, sliced
  • 2 ½ cups dry lentils (any color)
  • sea salt
  • pepper

Preparation
1. Heat the oil in a large pot and sauté the onion, garlic and celery for about 3 minutes.

2. Add the remaining ingredients and bring the mixture to a boil.

3. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients.

4. Add salt and pepper to taste.


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