Kickin’ Butternut Squash Soup

 

Everything seems a little better with a bit of a kick! This butternut squash soup is incredibly easy to make. The focus is on quality ingredients that are hugely functional. What I love most about it, is that I can easily remember the recipe and with an herb garden, usually have all the pantry staples. In the winter, I love to have a butternut squash lying around for when we need something comforting. When making soups, a really lovely way to add more fiber and iron is to add a handful of spinach right at the end before serving, or place in a soup bowl, as the heat from the soup will wilt it without overcooking. One handful adds 1 portion of veg to your daily intake – easy peasy!

 

1 medium butternut squash

2 carrots (optional)

1 onion

3 stalks of celery

1/8 tsp. chili powder (use more depending on your powder / preference)

1 tsp. cinnamon

1 tsp. turmeric

Fresh black pepper

Sea salt to taste

1/3 cup red lentils (optional)

4 – 5 cups water or low sodium vegetable stock

½ can organic coconut milk

 

METHOD

 

In a big pot, add onions and 1 tbsp. olive oil and allow to cook for 5 minutes. Next, add in celery and butternut squash. You may need to add a few tbsp. of water to avoid sticking to the pot. Add in the spices and allow to cook for a minute more. Next toss in the red lentils (if adding!), and liquid. Allow to simmer on low for about 20 minutes.

 

Garnish with: Bermy Fresh Sprouts, spinach (wilted in!) and cilantro