I've been on a roll with soup lately. I make it about once a week. I believe it's the perfect winter meal. It's always nutritious, healthy, filling, and most importantly warm. I've been staying away from pureed soups because Steve isn't a fan of them. This time I decided to puree half of the soup so the broth became thicker but there is still texture and body.
The sweet flavor of the butternut squash mixes perfectly with the ginger which adds a little power to the soup. And I can't get over how healthy this soup is.
Ginger, Butternut, Red Lentil Soup
Adapted from MindBodyGreen
1 tablespoon coconut oil
1 inch grated ginger*
2 cups butternut squash, peeled and cubed
2 cups vegetable broth
2 tomatoes, chopped
1/2 cup red lentils
1/2 teaspoon onion powder
In a soup pot heat the coconut oil over medium high heat. Add the butternut squash and ginger. Saute for about 3 minutes. Add the vegetable broth, tomatoes, lentils, onion powder, salt, and pepper. Bring to a boil and reduce heat to a simmer for about 15 to 20 minutes until the squash is cooked. Transfer half of the soup to a blender and let it cool for about 15 minutes. Blend until smooth and pour back into the soup pot. Reheat and serve. Enjoy!!
*I keep my ginger in the freezer because I don't use it fast enough before it goes bad.