Lentil & Butternut Squash Soup

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Ingredients

  • 3 Tbsp. Olive oil
  • 1 Large Onion (1 Cup)
  • 1 Tbsp. Garlic (3 Cloves - minced)
  • 1 tsp. Ginger
  • 1/2 tsp. Turmeric
  • 1 Tbsp. Cumin
  • 1 Tbsp. Coriander
  • 1 tsp. Curry Powder
  • 1 Cup Celery (diced)
  • 1 Cup Carrot (diced)
  • 1.5 Cups Green Lentils
  • 6 Cups Vegetable Broth
  • 2 Cans Lite Coconut Milk (14 oz ea.)
  • 1 Large Butternut Squash (diced)
  • 2 tsp. Salt
  • 1 Large Lime (1/4 Cup - juiced)
  • 1/4 Cup Cilantro (chopped)

Directions

  1. Sweat onions in oil until translucent, then add garlic until fragrant.
  2. Add carrots and celery and sauté for one minute then add spices and lentils. Sauté all together toasting the spices and lentils with the veggies for another minute or two.
  3. Add vegetable stock and lite coconut milk, bring to a boil.
  4. Boil for 10 minutes then add butternut squash.
  5. Once the lentils and squash are tender shut off the burner and add the fresh lime juice and cilantro.