How to make Butternut Squash Velouté Soup with Turmeric
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.
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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!