Autumn Spiced Squash & Lentil Soup
Tasty soup and easy, quick to make for a filling lunch or dinner. Freezes well.
If lentils cause you gas, then add a piece of kombu seaweed at the beginning of cooking and remove before eating. You can also soak the lentils for an hour before cooking (Even though they don’t require soaking) and add 1 tsp of bicarbonate of sodium to the soaking water…rinse well before cooking!. The mild spices in this recipe are specifically chosen for their digestive properties so try and have some. You can always reduce the quantity of the spices to accommodate your taste.
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Ingredients
1 medium butternut squash (approx. 750g)
200gms red split lentils
1 ‘pack’ of creamed coconut
2 medium leeks (finely chopped)
1 piece of ginger to taste chopped
500ml fresh vegetable or chicken stock
1 tablespoon coconut oil
1 teaspoon cumin powder
Half teaspoon turmeric
2 garlic cloves crushed
Pinch of cayenne pepper to taste
Pinch salt and black pepper to taste
Mixed seeds (pumpkin and sunflower)
Fresh coriander or parsley
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Method
Put a large pot of water to boil and add the lentils. Add the kombu piece. Simmer for a few minutes while you fry the squash in the oil.
Peel the butternut squash and chop into cubes.
Save the squash seeds to use later.
Heat the coconut oil in a large pot and fry the leeks and butternut squash for 5 minutes.
Add the leeks and squash mixture, the stock, creamed coconut, cayenne pepper, cumin, garlic, turmeric to the lentils – cook for another 15-20 minutes until the squash is tender, turning down to simmer once it’s bubbling.
Stir fry the squash seeds for 2 minutes in a little coconut oil, stirring.
Add the ginger in the last 5 minutes of cooking for better taste and ‘healing’ properties
Remove the kombu piece and blend the mixture – with a hand blender or in a jug blender. Add water if too thick.
Add salt and black pepper to taste.
Serve with some chopped fresh coriander and toasted seeds on top.
Enjoy! 🙂
Nathalie 🙂
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