The Curried Butternut Squash and Red Lentil Soup
Updated: Aug 9, 2019
This soup is perfect on a cold winter day; it’s tasty, filling and comforting. You can make it a little spicy if you want, that’ll warm you up even more!
I have to give credit to my bestie’s partner who inspired it.
Red lentils, 100gr
Butternut squash, a whole one
Onion, 2 small or 1 big
Garlic, 2 cloves
Fresh Ginger, 1cm slice
Cumin, 1 teaspoon
Curry powder, 1 teaspoon
Cayenne pepper, 1/2 teaspoon
Vegetal broth, 750ml (the less water you use, the thicker your soup)
Fresh coriander, a few leaves for garnish
Salt and pepper, to taste
Pumpkin seeds, optional
In a large pan, heat some olive or coconut oil. Add the onion and garlic, and cook until soft. Add the cumin, curry powder, and cayenne pepper. Cook another minute. Then, pour the broth, add the lentils and butternut squash, and bring it to a simmer.
Turn down the heat and cook for about 30 minutes until the squash is tender. Add grated ginger (to your taste).
Use a blender or an immersion blender – I don’t blend it all the way through, I always leave a few chunks of butternut to give it some texture. Salt and pepper to taste.
You can garnish with some fresh cilantro and/or toasted pumpkin seeds.
The health benefits of Butternut Squash
It’s packed with antioxidants and nutrients such as vitamin A, vitamin C, dietary fibre, zinc, protein, folate, and potassium, among many others.
Butternut squash has impressive health benefits:
Regulates blood pressure
Promotes eye and skin health
Improves blood circulation
Improves bone density
Prevents chronic diseases
Boosts the immune system
The health benefits of Red Lentils
Lentils also have impressive health benefits:
Improve muscle generation
Control diabetes and lower blood pressure
Promote heart health
Reduce risk of cancer
Help in optimal brain functioning