Healing Butternut Squash Soup

Name: Healing Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup split red lentils; 1/3 cup cashews; 1 leek, white and light green part only, chopped and washed; 3 garlic cloves, peeled and chopped; 1 red chili, chopped; 2 tbsp fresh ginger, peeled and chopped; 2 tsp ground turmeric; 2 tsp ground cumin; 1/2 tbsp maple syrup; 450 g carrots, peeled and chopped; 650 g butternut squash, peeled and chopped; 8 cups vegetable stock, low sodium preferred; 1 tbsp fresh lemon juice; sea salt flakes to taste (see notes); freshly ground black pepper to taste; fresh herbs (such as cilantro or parsley); dairy-free yogurt; toasted nuts and seeds; broccoli sprouts; chili oil

4 steps

Prep:10minCook:30min

A soothing and nourishing soup packed with antioxidants, fiber, and protein, ideal for when you need a comforting yet healthy boost.

Updated at: Sat, 14 Dec 2024 12:58:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories312.2 kcal (16%)

Total Fat9.4 g (13%)

Carbs47.3 g (18%)

Sugars9.9 g (11%)

Protein13.6 g (27%)

Sodium1126.5 mg (56%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Rinse the red lentils thoroughly under cold water. Optionally, soak the lentils and cashews in cold water overnight. Once soaked, drain the water and rinse again. Although not necessary, this step will make some nutrients more bioavailable.

Step 2

In a large pot, add the lentils, cashews, garlic, chili, ginger, turmeric, cumin, maple syrup, carrots, butternut squash, and vegetable stock. Bring to a soft boil, then reduce the heat, cover partially, and cook for 30 minutes or until the vegetables have softened. Turn off the heat.

Step 3

Blend the soup until perfectly smooth. If using a stand blender, it's recommended to allow it to cool down before blending.

Step 4

Stir in the lemon juice. Adjust salt and pepper to taste, add your favorite toppings, and enjoy!

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