Healing Butternut Squash Soup
A soothing and nourishing soup packed with antioxidants, fiber, and protein, ideal for when you need a comforting yet healthy boost.
Servings
Ingredients
- 1 cup split red lentils
- ⅓ cup cashews
- 1 leek white and light green part only, chopped and washed
- 3 garlic cloves minced
- 1 red chili sliced
- 2 tbsp fresh ginger peeled and chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- ½ tbsp maple syrup
- 450 g carrots peeled and chopped
- 650 g butternut squash peeled and chopped
- 8 cups vegetable stock (low sodium)
- 1 tbsp lemon juice
- sea salt flakes to taste see notes
- freshly cracked black pepper to taste
Topping Ideas
- fresh herbs such as cilantro or parsley
- dairy-free yogurt
- toasted nuts and seeds
- broccoli sprouts
- chili oil
Instructions
- Rinse the red lentils thoroughly under cold water. Optionally, soak the lentils and cashews in cold water overnight. Once soaked, drain the water and rinse again. Although not necessary, this step will make some nutrients more bioavailable.
- In a large pot, add the lentils, cashews, leek, garlic, chili, ginger, turmeric, cumin, maple syrup, carrots, butternut squash, and vegetable stock. Bring to a soft boil, then reduce the heat, cover partially, and cook for 30 minutes or until the vegetables have softened. Turn off the heat.
- Blend the soup until perfectly smooth. If using a stand blender, it's recommended to allow it to cool down before blending.
- Stir in the lemon juice. Adjust salt and pepper to taste, add your favorite toppings, and enjoy!
Notes
Salt: the amount of salt will depend on the stock you're using. Remember you can always add more, but not take it away, so I recommend to wait until the end, to taste and adjust to your liking.
Nutritional Information - Per Serving
Calories 260kcal | Carbohydrates 48g | Protein 11g | Fat 4g | Sodium 195mg | Fiber 9g | Vitamin A 1213IU | Vitamin C 30mg | Calcium 115mg | Iron 5mg