Butternut Squash Lentil Soup
This soup is really filling and perfect for cold, rainy days. I love making a big batch of this soup and freeze it in portions so I can eat it whenever I am too lazy to cook. Add some leftover bread croutons fried in coconut oil, it’s so good !!!
Serves 4 Ingredients: 1 butternut squash, peeled, deseeded and diced 200g carrots, diced 400ml coconut milk 100g red lentils 1 tbsp olive oil 1 tbsp curry powder 700ml vegetable stock Optional for croutons 1/2 tbsp coconut oil 1 slice of wholegrain bread Method: Heat the oil in a large pan, add the squash and carrots. Add the curry powder after about 2 minutes, stir it for 1 minute and then add the stock, lentils and coconut milk. Stir well, bring it to boil, then turn the heat down and simmer for 20min until the squash is soft. Blend the soup in a food processor or soup mixer by hand. When making croutons- add half a tablespoon of coconut oil to a hot frying pan. Slice your bread in little pieces (or big, whatever you prefer!) and add them to the pan, fry till brown on both sides.