Lentil-Butternut Squash Soup


  • 1 Butternut squash
  • 2 onions
  • 5 garlic cloves
  • 2inch Ginger
  • 1carton veggie broth
  • 1cup red lentils
  • 1can coconut milk
  • spices (S&P, nutmeg, cinnamon – and whatever other spices you desire)


  1. Roast Butternut Squash with a bit of oil and spices – 400F for 30mins
  2. Caramelize onions in coconut oil, cinnamon, nutmeg for approx. 15-20 mins on low while squash roasts
  3. Once onions are done, add garlic and ginger – sautee for about 5 mins
  4. Add in broth, bring to a boil
  5. Add 1 cup of red lentils and keep on high until lentils cook, approx. 15 mins
  6. Add in 1 can of coconut milk and desired spices
  7. Blend in high speed blender or with immersion blender
  8. Enjoy, or freeze for later!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create your website with WordPress.com
Get started
%d bloggers like this: