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This stress busting butternut squash soup is so unbelievably smooth and creamy and bursting with flavour that’s it's hard to believe it’s healthy.

Coconut Butternut Squash Soup

This butternut squash soup is so unbelievably smooth and creamy and bursting with flavour that’s it's hard to believe it’s healthy.
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Prep Time 15 minutes
Cook Time 35 minutes

Ingredients
  

  • 1 large butternut squash peeled and cubed (about 5 cups)
  • 3 tablespoons coconut oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • ½ cup red lentils rinsed and drained
  • 1 ¼ teaspoon ground cumin
  • 1 ¼ teaspoon ground coriander
  • ½ - 1 teaspoon curry powder depending on your desired spice level
  • 1 ⁄2 teaspoon turmeric
  • 4 cups vegetable stock
  • 1 teaspoon sea salt
  • 1 ⁄2-1 cup coconut milk

Instructions
 

  • In a large pot over medium high heat add coconut oil. When oil is hot add onion and garlic and spices, cook for about 1 – 2 minutes or until fragrant.
  • Add butternut squash stirring to coat with spices. Add vegetable stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes.
  • After 20 minutes add lentils and continue to simmer for another 15 minutes making sure that lentils are soft.
  • Add salt to taste and coconut milk and heat through for a few minutes.
  • Use an immersion blender to blend until smooth or cool and transfer to a blender and blend until smooth.