Simple and Perfect Butternut Squash and Red Lentil Soup
A warm, comforting, and super creamy butternut squash soup and red lentil that will warm you from the inside on any chilly Fall evening.
Servings 2 people
Equipment
- blender
Ingredients
- 1/2 Butternut squash, peeled, seeded, and cut into cubes
- 2 tbsp vegetable oil
- 1 large banana shallot, finely chopped
- 1 clove of garlic, minced
- 2 carrots, chopped
- 1 cup dried red lentils
- 1/2 lt hot vegetable stock
- 8 oz. coconut milk
- salt and pepper
- Tabasco, pumpkin seeds, and a splash of dairy-free-yogurt to garnish (optional)
Instructions
- Pour the oil into a pot and add the shallot, garlic, carrots, butternut squash, and lentils.
- Season with salt and pepper and saute for about 5 minutes, stirring occasionally.
- Pour in the vegetable stock and coconut milk and bring it to boil.
- Simmer the soup for about 25 minutes.
- Blend with a stick blender (or a stand blender) until smooth.
- Serve warm with few drops of Tabasco, a splash of thick dairy-free yogurt, and few raw or toasted pumpkin seeds (optional)