Butternut Squash Soup

Ingredients:

  • 1 cup of butternut squash, peeled and diced
  • 1 cup of carrots, peeled and chopped
  • 1 cup of sweet potatoes, peeled and cubed
  • 1 cup of red lentils, rinsed and drained
  • 4 cups of water or vegetable broth
  • 1 teaspoon of ghee 
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish (optional)

 

 

Instructions:

  • Heat the ghee or coconut oil in a large soup pot over medium heat.
  • Add the cumin seeds and sauté for a minute or until they start to sizzle and become aromatic.
  • Add the diced butternut squash, carrots, and sweet potatoes to the pot. Sauté the vegetables for about 5 minutes, allowing them to soften slightly.
  • Stir in the red lentils and continue to cook for another 2 minutes.
  • Add the ground turmeric, ground cinnamon, and ground ginger to the pot. Stir well to coat the vegetables and lentils with the spices.
  • Pour in the water or vegetable broth and bring the mixture to a boil.
  • Once it’s boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the vegetables and lentils are tender.
  • Use an immersion blender or a regular blender to puree the soup until smooth and creamy. Be cautious when blending hot liquids.
  • Return the blended soup to the pot and warm it over low heat. If it’s too thick, you can add a little more water or broth to reach your desired consistency.
  • Season the soup with salt and black pepper to taste. Adjust the spices if needed.
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