This lentil and butternut squash soup is thick, rich and creamy while also offering a lovely fresh hint of mint. Soup would have to be one of our favorite types of meals when it comes to the fall, they are a great way to nourish your body and build your immune system which can be very important once winter comes around.
Soups that are packed full of beautiful seasonal vegetables offer a powerhouse of vitamins, minerals, and many nutrients, in particular, fiber, which as most of us know helps protect against many chronic diseases.
For a real treat, for those who can tolerate dairy serve with a dollop of organic sour cream and a slice of your favorite gluten-free bread with a slither of grass-fed butter.
Serves: 6
Ingredients
2 Tbsp Coconut oil
1 Lg Onion, peeled and coarsely chopped
3 Celery stalks, sliced
1 ½ Cup Red lentils, (dry) rinsed
4 Cup Vegetable stock
2 Cup Water
15 Oz Butternut squash, peeled and chopped (seeds removed)
2 Lg Red apples, peeled, cored and chopped
1 Bay leaf
2 – 3 Tbsp Fresh mint, chopped (adjust to taste)
1 tsp Celtic sea salt, or to taste
Directions
- Heat oil in a large stockpot, sauté the onion, stirring frequently until golden brown (approximately 4 to 5 minutes).
- Add the celery and lentils, stirring well to coat with the oil.
- Add the stock and water, ensure to scrape up any bits of onion that are stuck to the bottom of the pot.
- Add the butternut squash, apples, bay leaf, and mint.
- Bring to a boil and then reduce heat to a simmer. Cover and allow to simmer for 30 minutes. Remove the lid and allow to simmer for a further 10 minutes.
- Remove the bay leaf and add the salt to taste. Use either a stick blender to process until smooth or add to a food processor in batches to puree.
- Serve immediately while nice and hot.
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