Butternut squash is particularly rich in fiber and potent antioxidants such as vitamins A and C, making it a gut healing and immune system boosting superfood for fall and winter. The lentils add protein and gut healthy prebiotic fiber. This recipe makes enough to feed a family or freeze some for later.
5 cups roasted and pureed organic butternut [about 2 large butternut squash]
7 cups organic vegetable broth or chicken bone broth
1 bay leaf
1 cup organic red lentils
2 onions, coarsely chopped
2 jalapenos, coarsely chopped
3-5 large cloves garlic
1 tbsp organic virgin coconut oil
1 tsp sea salt
¼ tsp freshly ground black pepper
2 tsp cumin
2 tsp coriander
2 tsp turmeric
Roasted organic pepitas
Cut butternut squash in half length wise, remove seeds, and roast cut side down at 450 degrees until the fruit caves under light pressure.
Soak the lentils in filtered water for 10 minutes, then rinse thoroughly.
Scoop the cooked squash from the skins and puree in your food processor.
Add the squash puree, 7 cups of liquid, and the bay leaf to a stock pot and bring to a boil.
NOTE: You may save your vegetable steaming water and use as veggie stock. Make sure to use filtered water in your steamer.
Stir in the lentils, cover the pot with a lid, remove from the heat, and allow to sit for 20 minutes.
Meanwhile, heat the coconut oil in a skillet and sauté the onions and peppers until softened.
Add the garlic and spices, cooking for an additional 30 seconds before removing from the heat.
Add the onions and garlic to the stock pot.
Remove the bay leaf.
Puree the soup in the pot with an immersion blender or in your food processor.
Serve with cilantro and pepitas as garnish.
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