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Butternut Squash Lentil Soup
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Description
Butternut Squash Lentil Soup with garlic and sea salt pita chips. A healthy, hearty, traditional lentil soup revamped with some fall attitude.
Ingredients
- 4 Tablespoons Ghee, Butter, Or Oil Of Choice
- 1 Large Onion Roughly Chopped
- 2 Carrots, Peeled And Roughly Chopped
- 1 Medium Potato, Peeled And Roughly Chopped
- ½ cups Butternut Squash, Peeled And Roughly Chopped
- 1 Large Tomato, Roughly Chopped
- 2 cups Red Lentils
- 1 teaspoon Minced Or Grated Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- ½ teaspoons Ground Coriander
- Salt To Taste
- 1 teaspoon Pepper
- 4 cups Chicken Or Vegetable Stock
- 5 cups Water
- FOR THE PITA CHIPS:
- 12 Mini Whole Wheat Pitas
- 2 Tablespoons Olive Oil
- ¼ teaspoons Sea Salt
- ¼ teaspoons Garlic
Preparation
Melt the ghee or butter in a large pot. Add onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5–7 minutes, until vegetables start to soften.
Add tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.
Add stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6–8 minutes until browned and crisp. Serve with lentil soup.
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