Prep:
20 minutes
Total:
60 minutes
Makes:
10 full servings
Utensil:
5 Qt./4.7 L Roaster with Cover
7" Santoku Knife
Contributed By:
Marni Wasserman
Culinary Nutritionist and Health Strategist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Butternut squash is loaded with vitamins and a delicious, natural sweetness. This soup is filling enough to enjoy as a meal - just add a handful of steamed green leafy veggies and you’ve got a balanced meal!
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com.
1
teaspoon
whole mustard seeds
(3
g)
4
cloves
garlic, peeled and chopped
1
medium onion, cut into big pieces
4 - 6
cups
butternut squash, peeled and cubed
(560 - 840
g)
1⁄2
cup
red lentils
(128
g)
Directions:
- In roaster, heat mustard seeds on medium heat. Sauté until seeds start to pop.
- Add garlic and onions and sauté for a minute.
- Add the rest of the spices, water or stock, and butternut squash. Cover and cook.
- When Vapo-Valve™ clicks, reduce heat low and simmer for 15 - 20 minutes.
- Add washed lentils and simmer for another 10 - 15 minutes, until lentils are tender but not overcooked.
- Add salt and coconut milk, if using. Mash with hand held blender or potato masher.
Tips:
- Soup also works well with carrots or sweet potatoes. Vegetables can also be roasted for additional taste.
Soup without coconut milk
Calories:
82
Fat:
1g
Saturated Fat:
0g
Cholesterol:
0mg
Sodium:
196mg
Carbohydrate:
18g
Fiber:
5g
Sugar:
3g
Protein:
4g
Directions
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