Butternut Squash Lentil Soup
A fantastically delicious, filling and warming soup. It is full of extremely healthy anti-inflammatory foods that are kind to the gut such as butternut squash, coconut oil, turmeric, cardamom and bay leaf.
This soup ticks the boxes for Medium Oxalate Diet, Specific Carbohydrate Diet, GAPS Diet and the Paleo diet.
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Butternut Squash Lentil Soup
Ingredients
- 1 tsp Coconut oil (Heaped)
- 1 Onion (Peeled and chopped)
- 1 Butternut squash (Or small pumpkin)
- 200 g Red lentils
- 1 l Chicken bone broth (Or home made chicken stock)
- 0.5 tsp Turmeric
- 1 Bay leaf
- 6 pods Cardamom
- 1 tsp Salt (Pink Himalayan or Celtic)
- 1 tsp Pepper
Instructions
- Melt the coconut oil on a medium heat in a large heavy based saucepan.
- Peel and chop the onions roughly and add to the melted coconut oil to soften.
- Crush the cardamom in a pestle and mortar and place the seeds in the saucepan with the onions. Also add the bay leaf and turmeric at this point.
- Peel and de-seed the butternut squash or pumpkin and cut into medium size pieces and add to the onions.
- Wash the red lentils well until the water stops making bubbles when you rinse it through the lentils.
- Add the lentils and chicken bone broth to the butternut squash and onion mixture.
- Add the salt and pepper to taste.
- Let it simmer for about 15 minutes until the butternut squash is lovely and soft.
- Remove the bay leaf and discard.
- Place the butternut squash mixture in your food blender and blend up until smooth and serve.
Notes
- You can make the soup up in large batches and store it in the freezer.
- It’s great for lunch boxes too. Just warm the soup up in the morning before school and store in a wide necked thermos and it will still be lovely and warm at lunch time.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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