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Lentil Butternut Squash Soup
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Description
This nutritious soup is a well-balanced meal filled with butternut squash, lentils and kale. Both kids and adults will appreciate this hearty winter soup. A great choice for fueling active minds and bodies.
Ingredients
- 1 Tablespoon Canola Oil
- 5 Medium Size Bella Mushrooms, Sliced
- 1 Small Onion, Finely Chopped
- 12 ounces, weight Butternut Squash, Peeled, Seeded, And Diced.
- 2-½ cups Cooked Brown Lentils
- 2 cups Coconut Milk (Silk Brand Preferred)
- 2 teaspoons Cumin Powder (freshly Ground Is Preferred)
- 2 teaspoons Thyme
- 1 teaspoon Basil
- ¼ teaspoons Oregano
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Salt
- 3 cups Shredded Kale
- 1 Tablespoon Finely Chopped Green Onion For Garnishing (optional)
Preparation
Heat oil in a saute pan over high heat then add the mushrooms and onion. Saute until soft. Transfer them into a 4-quart saucepan. Add butternut squash, lentils, coconut milk and all the spices. Bring to a boil over high heat. Turn the heat to low and simmer for 10 minutes. Add kale and simmer for another 5 minutes or until the kale and squash are soft. Garnish with green onion. Serve warm.
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