I’m surprised my skin isn’t turning yellow. I feel as though I’ve been surviving primarily on butternut squash this winter. I particularly love it in soups. I’ve made countless batches, trying and altering different recipes until I decided to come up with a recipe of my own. I love the sweet and salty flavor combination. YUM!
Butternut Squash and Lentil Soup
Serves about 6
- 1 Tablespoon of sesame, coconut, or extra virgin olive oil
- 1 Onion, chopped medium
- 1 Apple, chopped medium
- 1 Teaspoon of freshly grated ginger
- 3 Cups of butternut squash, cubed
- 2 Medium sweet potatoes, peeled and cubed
- 1/2 Cup of red or yellow lentils
- 1/2 Teaspoon of cumin
- 1/2 Teaspoon of paprika
- 1/2 Teaspoon of chili powder
- 1/2 Teaspoon of cinnamon
- 1/2 Teaspoon of salt
- Freshly ground black pepper
- 5 Cups of organic, low sodium vegetable broth
- 2 Tablespoons of pure maple syrup (or to taste!)
- 1 Teaspoon of umeboshi plum vinegar
Heat oil in a large dutch oven over medium high heat. Add the onion and saute until soft, about two minutes. Add the apple and saute until the vegetables are soft and caramelized. Add the ginger and saute until fragrant, about 30 seconds.
Add the butternut squash, potatoes, lentils, cumin, paprika, chili powder, cinnamon, salt, and a pinch of black pepper and mix. Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 30 minutes or until the lentils are cooked and the vegetables are soft.
Puree soup in batches in a blender and put soup back in the pot and return to heat, or use an immersion blender and puree directly in the pot. Add maple syrup and umeboshi plum vinegar, and more salt and pepper if necessary. Enjoy!