Butternut Squash Soup
There's something very comforting and nurturing about a hot bowl of homemade soup during the colder months. This delicious soup is smooth as velvet, and gives a nice fiery kick from the warming ginger. Its also got some great hidden protein with the addition of red lentils, which makes this a really hearty, filling and nutritionally balanced soup.
I hope you'll enjoy it as much as I do.
Ingredients
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1 medium butternut squash -peeled, de-seeded and chopped into small chunks
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6 or 7 medium carrots (only peel if non-organic), chopped into small chunks
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1 cup red lentils
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1 tablespoon freshly chopped ginger
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1 large can organic coconut milk
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1 1/2 litres organic vegetable stock
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Sea salt and black pepper to taste
Method
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Place the stock, vegetables, lentils and ginger in a large pot
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Bring to the boil, reduce heat, cover and simmer for around 40 minutes until the veg have softened
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Add the coconut (and any seasoning) and allow to cook for about another 5 minutes
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Using a hand blender, blend the soup until its really smooth