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Butternut Squash & Lentil Curry Soup

Easy to prepare soup that is both hearty and nourishing, but at the same time not too heavy due to the pungent spices (ginger, garlic, curry) which are great to treat naturally high sugar levels, "bad" cholesterol & hypertension.

Perfect for the Winter & Pre-Thanksgiving Weekend.

Serves 4-6

Total Prep time: 45 minutes

What to buy?

1 tsps olive oil

1 large butternut squash peeled, deseeded and diced

1 Leek, white part chopped

1 Parsley root, peeled, diced

1 Celery root, peeled, diced

1 tbsp. Curry paste containing coriander

1 tbsp peeled fresh ginger (minced)

1 tsp ground cumin

2 garlic cloves (minced)

3 cups vegetable broth

1 cup carrots, diced

1 cup dried red lentils, washed

4 cups water (depending how thick/thin you like it)

1 cup light coconut milk

2 tbsps fresh lime juice

Add salt as preferred

How to make it?

  1. Heat oil in a large saucepan to medium heat sizzle the leeks. After a few minutes, add parsley & celery roots, before adding the squash and carrots.

  2. Stir in the curry powder and cook for 1 min more. Add the cumin, garlic, lentils vegetable stock and water. Stir well.

  3. Bring to the boil, then cover, turn the heat down and simmer for about 30 minutes until all is tender.

  4. Let stand for 5 minutes before blending it until smooth. Add the coconut milk and lime juice. Stir well and cook for additional 2-5 minutes before serving it.

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