how to make
Butternut Squash Velouté Soup with Turmeric
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. Add the vegetable stock and simmer covered for 20 minutes until the squash is tender. Then, season with salt and pepper to taste. Get It! 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!