We always use this soup in the fall and wintertime when it’s colder and eat a large Supersalad with it. Perfect for dinner or lunch!
2 large sweet onions, chopped
4 garlic cloves, chopped
2 lbs butternut squash or pumpkin, seeded and cut into cubes (about 2 inches in diameter)
1.5 cups red or yellow lentils
7 cups veggie stock or purified water
2 tbsps ground cumin
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 inch fresh ginger root, grated
1/4 tsp ground coriander
Black pepper, freshly ground
Diced parsley or cilantro
Red chili oil (if you like it spicy)
- Add onions, garlic, cumin, cinnamon, ginger, coriander together in a saute pan and saute for 2 minutes.
- Then add the lentils and veggie stock or water, along with everything else into a large stock pot and cook on medium to low for 60 minutes.
- Blend with immersion blender or put into a regular blender after the soup is a bit cooler.
- Serve with suggested toppings and enjoy!