Butternut Squash Soup {HOP Official}


  • 1 Butternut squash

  • 2 onions

  • 5 garlic cloves

  • 2inch Ginger

  • 1carton veggie broth

  • 1cup red lentils

  • 1can coconut milk

  • spices (S&P, nutmeg, cinnamon - and whatever other spices you desire)


1. Roast Butternut Squash with a bit of oil and spices - 400degrees for 30mins

2. Caramlize onions in coconut oil, cinnamon, nutmeg for approx. 15-20 mins on low while squash roasts

3. Once onions are done, add garlic and ginger - sautee for about 5 mins

4. Add in broth, bring to a boil

5. Add 1 cup of red lentils and keep on high until lentils cook, approx. 15mins

6. Add in 1 can of coconut milk and desired spices

7. Blend in highspeed blender or with immersion blender

8. Enjoy, or freeze for later!

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