This is a quick and deliciously warming soup which is ideal for these cold February days.
Ingredients:
- 2 tsps. Coconut oil
- 3 garlic cloves, minced
- 1tbsp freshly grated ginger
- 1 chopped onion
- 5 cups butternut squash (peeled and chopped)
- 1tsp turmeric
- 1 ¾ cups tinned coconut milk
- 4 cups vegetable broth (you can use a low sodium stock cube if you are short on time)
- 1 cup rinsed dry green lentils
- 3 cups baby spinach
- Salt and pepper to taste
Melt the coconut oil in a large pan over a medium heat. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.
Add in the squash and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a boil over medium-high heat and then reduce the heat, cover, and simmer for 20 minutes, until lentils and squash are cooked through. Add the spinach last as they only need a minute to gently cook.
Use a hand blender to mix everything until smooth. Divide into bowls, top with some chilli flakes or pumpkin seeds and enjoy!