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Creamy Butternut + Red Lentil Soup

May 21 2019 – Sophie Ward

Creamy Butternut + Red Lentil Soup

Creamy Butternut + Red Lentil Soup

A favorite on the postpartum menu, this is my spin on the Kabocha + Red Lentil Soup from wonderful postpartum recipe book, The First Forty Days.

What I love about this soup is that it’s very simple to make, incredibly nutritious and filling. I added coconut cream because, well, I add it to pretty much anything I can, and coconut milk is a powerhouse of wonder for any postpartum mother, or human being for that matter.

Young children also enjoy this soup – especially with a good chunk of bread to dip into it.


Ingredients

1 tbsp ghee, sesame oil, or coconut oil

1/2 brown onion, finely diced

1 tbsp curry powder

1 tsp cumin powder

1 butternut pumpkin, peeled, seeded + diced

2 L (8 cups) chicken broth, or vegetable stock

3 cups red lentils, soaked the day before, strained and rinsed
 

Method

Heat the ghee or oil in a large heavy bottomed pot and when hot, add the onion. Saute for 2 minutes until translucent. Add the curry powder and cumin and stir. Add the pumpkin and stock and bring to a boil. Reduce heat and let simmer for 40 minutes or until the pumpkin is soft when punctured with a fork. Add the lentils and cook for a further 15 minutes.

Transfer the soup carefully to a Vitamix or other high powered blender and blend on high. You may also like to use a hand held stick blender to puree the soup.

Serve with a swirl of cold pressed organic olive oil or Udo’s oil, some yogurt, a sprinkling of hemp seeds, or some baby greens and a big slice of buttered sourdough.

Enjoy x

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