how to make

Butternut Squash Velouté Soup with Turmeric

by

quick
dairyfree
glutenfree
vegan
lowfat
fibrerich

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.

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.

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!

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