Butternut Squash, Lentil and Coconut Soup

Butternut Squash, Lentil and Coconut Soup
A plant-based soup recipe

The flavor in this beautiful, colorful soup is heightened by handcrafted Richard’s Famous Original Garlic Salt.
Its slight sweetness comes from the butternut squash and coconut milk. Ground turmeric, ground pepper, and ground ginger add deepened color and flavor. A tasty way to eat your veggies!

Ingredients

 2 lbs. peeled and cubed Butternut Squash
1 large onion, chopped
3 cloves of garlic, minced
2 T. Avocado Oil
1 C. green lentils, sorted and rinsed
1 can Coconut Milk
1 box Organic Vegetable Broth
1 tsp. Richard’s Famous Original Garlic Salt (or to taste)
½ tsp. turmeric
½ tsp. ground ginger
¼ tsp. freshly ground pepper
Roasted sunflower seeds for garnish, if desired

Procedure

In a Dutch oven, heat the avocado oil over medium high heat for about 20 seconds, then add the onion. Lower heat to medium. Sauté until the onion is softened, then add garlic. Cook for 1 minute. Add the squash, lentils, broth, coconut milk, Richard’s Famous Original Garlic Salt and spices. Cover with tilted lid and simmer (a gentle bubbling) on low for about 30 minutes, or until the squash and lentils are soft. Taste test for salt and seasonings.  Ladle into bowls. Garnish with roasted sunflower seeds and serve with crusty bread, if desired.