Winter Soup for the Soul


Coconut Curry Red Lentil & Butternut Squash Soup

2 TBS sesame/avocado oil
1 onion, chopped
1-2 TBS minced fresh ginger root
2-3 clove garlic, chopped
1 cup dry red lentils
1 cup butternut squash and/or sweet potato (peeled, seeded, & cubed)
2-3 cups water/vegetable broth
1/2 (14 ounce) can coconut milk
1 teaspoon garam masala
1 TBS curry powder
Salt & Pepper to taste
Cayenne Pepper (optional)
1/3 cup finely chopped fresh Cilantro (garnish)
Toasted Pepitas/Sunflower Seeds (garnish)

Directions

Heat the oil in a large pot over medium heat, and cook the onion, ginger, & garlic until onion is tender. Add Lentils to pot & dry cook for 15 secs. Stir in the squash, water, & coconut milk. Season with curry powder, garam masala, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.  Toast pepitas/sunflower seeds with Braggs Aminos/soy sauce then sprinkly on top with cilantro.

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