It’s freezing today so it’s most certainly soup weather and this delicious recipe comes from Nutritional Therapist, Angelique Panagos.
1tbs coconut oil
1 onion, diced
2 garlic cloves, minced
1tsp ginger, minced
500g butternut squash, peeled and diced
150g red lentils
2tsp ground turmeric
2tsp ground cumin
2tsp ground coriander
½ -1tsp chilli powder
500ml organic vegetable stock
400ml coconut milk
50g chopped cashews, toasted
Cracked black pepper
Heat 1tbs coconut oil in a medium saucepan over a high heat; add the onion, garlic, ginger and black pepper and sauté for 2-3mins or until the onions are almost golden brown.
Add in your butternut squash, turmeric, cumin, coriander and chilli powder and sauté with the onions for around 5mins.
Add in your vegetable stock and lentils and stir in your creamy coconut milk.
Reduce to a medium heat and allow to simmer with the lid on until the butternut squash is soft and the soup chunky and creamy, usually around 30mins. Stirring every so often to avoid the lentils from sticking.
Remove the lid and allow the soup to reduce at a high heat for approximately 5 minutes.
Remove from the heat and allow to cool slightly before adding the contents to a blender and blending to a smooth and creamy soup/
Serve with a sprinkling of toasted chopped cashews, sea salt and cracked black pepper.
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