The root vegetables are taking over this time of year at the grocery store. Their aroma reminds us that winter is coming. Here is a tasty side dish or a main dish for lunch on a cold day. Comfort food in all of it’s rich-in-antioxidant splendor. Most butternut squash soups lack protein, making them only fit for a snack or side dish. The added lentils up the fibre and protein for a complete meal.
1-2 Tbsp coconut oil
1 small onion, sliced
1 medium butternut squash, seeded and cubed
1 cup carrots, peeled, sliced
1 can full fat coconut milk
½ cup red or green lentils, dry
3 cups vegetable stock
1 Tbsp curry powder
½ tsp turmeric powder
- On medium heat, sauté the onion, butternut squash, carrots in coconut oil for 1 min. Then add the spices and cook for 1 additional minute.
- Add the vegetable stock, lentils, coconut milk and simmer for 15 minutes.
- Use a hand held immersion blender to blend until smooth. Enjoy 🙂