Creamy Butternut Squash Red Lentil Soup

Creamy Butternut Squash Red Lentil Soup

Ingredients

1 small butternut squash, peeled, seeded, and cubed
2/3 cup uncooked organic red lentils
4 cups organic vegetable broth
organic canola oil
1 medium onion, diced
1 inch fresh ginger, minced
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon fennel seeds, pan roasted and crushed
1/2 13.5 ounce can organic full-fat coconut milk
2 tablespoons organic raw cashew butter
2 tablespoons organic chickpea miso
fresh lemon juice

Instructions

1. Pan roast the fennel seeds until fragrant. Crush in a mortar.
2. Heat a small amount of canola oil in a soup pot over medium heat. Add onion and cook, stirring, 5 minutes or until transparent.
3. Add ginger, crushed fennel seeds, garam masala and turmeric and cook, stirring, 3 minutes more or until fragrant.
4. Add squash and vegetable broth and simmer 30 minutes or until squash is tender.
5. Transfer half of the soup to a food processor (if using blender, allow to cool before blending). Blend until smooth. Pour it back into the pot.
6. Whisk in cashew butter and coconut milk and simmer until hot.
7. Remove from heat. Whisk in miso and add a squeeze of lemon juice.