Butternut Squash Velouté Soup with Turmeric

how to make

quick dairy free gluten free vegan low fat fibre rich

STEP 1

Sizzle the oil with chopped onions, crushed garlic, chillies, cinnamon, and turmeric for 5 minutes. Then, add diced butternut squash and dried red lentils and cook for 5 minutes. Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Add the vegetable stock and simmer covered for 20 minutes until the squash is tender. Then, season with salt and pepper to taste. Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 3

Remove from the heat, add lemon juice, and blend until smooth and creamy. Garnish with toasted pumpkin seeds, chopped pistachios and coriander, and coconut flakes. Enjoy! Pumpkin Seeds 25 g Pistachios 25 g Fresh Coriander 8 g Desiccated Coconut 1 tsp Extra Virgin Olive Oil 0.5 tbsp Onion 1 Garlic Clove 1 Chillies 1 tsp Cinnamon 0.5 tsp Turmeric 1 tsp Butternut Squash 350 g Dried Red Lentils 90 g Vegetable Stock 350 mL Salt to taste Black Pepper to taste Lemon Juice 1 tsp Adjust servings and measurement unit in the full recipe page .

Pumpkin Seeds	25g
Pistachios	25g
Fresh Coriander	8g
Desiccated Coconut	1tsp

Extra Virgin Olive Oil	0.5tbsp
Onion	1
Garlic Clove	1
Chillies	1tsp
Cinnamon	0.5tsp
Turmeric	1tsp
Butternut Squash	350g
Dried Red Lentils	90g
Vegetable Stock	350mL
Salt	to taste
Black Pepper	to taste
Lemon Juice	1tsp

Pumpkin Seeds	25g
Pistachios	25g
Fresh Coriander	8g
Desiccated Coconut	1tsp

Extra Virgin Olive Oil	0.5tbsp
Onion	1
Garlic Clove	1
Chillies	1tsp
Cinnamon	0.5tsp
Turmeric	1tsp
Butternut Squash	350g
Dried Red Lentils	90g
Vegetable Stock	350mL
Salt	to taste
Black Pepper	to taste
Lemon Juice	1tsp

Pumpkin Seeds	25g
Pistachios	25g
Fresh Coriander	8g
Desiccated Coconut	1tsp

Extra Virgin Olive Oil	0.5tbsp
Onion	1
Garlic Clove	1
Chillies	1tsp
Cinnamon	0.5tsp
Turmeric	1tsp
Butternut Squash	350g
Dried Red Lentils	90g
Vegetable Stock	350mL
Salt	to taste
Black Pepper	to taste
Lemon Juice	1tsp

how to make

Butternut Squash Velouté Soup with Turmeric

STEP 1

Ingredients List

To Garnish

For the Velouté

STEP 2

Ingredients List

To Garnish

For the Velouté

STEP 3

Ingredients List

To Garnish

For the Velouté

how to make

Butternut Squash Velouté Soup with Turmeric

STEP 1

Ingredients List

To Garnish

For the Velouté

STEP 2

Ingredients List

To Garnish

For the Velouté

STEP 3

Ingredients List

To Garnish

For the Velouté

FREE EBOOK