Squash Lentil Soup

Ingredients

The base

• 2 tablespoons olive oil
• ½ medium yellow or white onion
• 4 cloves garlic
• 1 inch piece fresh ginger
• 1 ½ pounds frozen cubed butternut squash
• 1 ¼ cups yellow, brown or green lentils
• 4 cups unsalted vegetable or chicken stock
• 15 ounces full-fat coconut milk

Seasonings and flavorings

• 2 teaspoons coarse salt
• 2 teaspoons ground turmeric
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• Zest and juice of 1-2 medium limes
• 2 tablespoons white wine vinegar
• 2 teaspoons granulated sugar or honey

Garnish

• 1 cup fresh parsley and/or cilantro leaves

Instructions

Nutrition Facts (estimated)