Butternut Squash Soup With Lentils
Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.
Prep: 30 mins
Total: 30 mins
Ingredients
Ingredients
- 2 Tbsp onion flakes
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp turmeric
- ½ butternut squash (about 3 cups of cubes)
- ½ sweet potato
- 1 small potato
- ¼ cup red lentils
- salt and black pepper to taste
- ¼ cup coconut cream (optional)
Instructions
Instructions
- 1. Throw onion, garlic, ginger and turmeric into a pot.
- 2. Chop and peel butternut squash, potato and sweet potato and add to pot.
- 3. Rinse and drain red lentils and add to pot as well.
- 4. Fill the pot with water – just a bit above the vegetables.
- 5. Bring to boil and simmer for 17-20 minutes until the lentils are soft.
- 6. Purée with immersion blender and add boiled water if the soup is too thick.
- 7. Finally add coconut cream and salt/pepper to taste.
Cooking Tips
Cooking Tips
- 1. If you want to use fresh onion, garlic and ginger, chop one small onion, and mince 2 garlic cloves and a 1/2 inch piece of ginger root. Sauté for 5 minutes and then add all the other ingredients.
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