Golden Butternut Squash and Sweet Potato Soup with Red Lentils

 

Slow simmered carrots, sweet potatoes and butternut squash in a turmeric coconut broth, finished with coconut milk and a good heap of fresh cilantro and green onions. It really is a perfect Fall soup, and it is totally vegan without even trying to be. 

Have fun!

Golden Butternut Squash and Sweet Potato Soup with Red Lentils

Golden Butternut Squash and Sweet Potato Soup with Red Lentils

Golden Butternut Squash and Sweet Potato Soup with Red Lentils

Golden Butternut Squash and Sweet Potato Soup with Red Lentils

Golden Butternut Squash and Sweet Potato Soup with Red Lentils

Golden Butternut Squash and Sweet Potato Soup with Red Lentils
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup uncooked rice, cooked
  2. 2 Tbsp coconut oil
  3. 1/2 yellow onion, finely chopped
  4. 1 Tbsp grated ginger
  5. 2 garlic cloves, minced
  6. 3 cups butternut squash, 1 inch cubed
  7. 1 small sweet potato, 1 inch cubed
  8. 2 large carrots, chopped in to 1 inch pieces
  9. 1 tsp ground turmeric
  10. 1 tsp cumin
  11. 1/2 tsp corriander
  12. 1/4 tsp cayenne, more if you like it spicy
  13. 1 tsp kosher salt, more to taste
  14. 1/2 cup red split lentils
  15. 2 cups coconut water
  16. 3 cups water
  17. 1/2 cup coconut milk
  18. chopped cilantro and green onions to top
Instructions
  1. Start cooking rice.
  2. In a large, heavy bottomed pot heat oil over medium heat. Add onions and cook about 2 mins stirring often. Add garlic and ginger, and cook 1 minute.
  3. Add squash, sweet potatoes and carrots to pot. Add spices to and stir constantly over medium heat for about 2 mins.
  4. Add coconut water and water and scrape up any bits on the bottom of the pot. Add lentils and bring to a high simmer. Let cook over a low simmer for 15-20 minutes or until lentils are cooked and potatoes are soft.
  5. Finish with coconut milk, and just stir to combine. Season with salt if necessary. Serve with rice and topped with cilantro and green onions.
Notes
  1. If you don't have coconut water then stock or water is fine too.
The Sea Salt http://theseasalt.com/

 

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