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Butternut Squash and red lentil soup


2 tbsp olive oil
2 onions, diced
2 garlic cloves, minced
1-inch fresh ginger grated
2 tsp cumin
¼ tsp chilli flakes
1 x 400g tin tomatoes
750ml veg stock
300g red lentils
1 small/medium butternut squash, peeled and cubed
Salt and Pepper

Add the oil to a large pan and gently sauté the diced onion until soft and opaque (do not
brown). Add the garlic, ginger, cumin, and chilli flakes and cook for 1 minute. Add the
tomatoes, lentils and vegetable stock.

Bring to the boil, then turn the heat down to a simmer, cover with a lid and cook for 30
minutes (make sure the butternut squash is soft). Add
extra water if needed.

Blitz the soup until thick and smooth. Serve topped with yoghurt and cheesy scones
Did you know? Red lentils are a phytoestrogen and are rich in iron and folate.

Butternut squash is rich in vitamin A, essential for healthy skin, teeth and bones and also
high in fibre so can help with constipation. it is also rich in phytoestrogens

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