Coconut Curry Butternut Squash Lentil Soup

Everyone loves butternut squash soup, but this protein-rich, gut healing, flavorful take on classic butternut squash soup will change your life. Or maybe it won’t. But I promise it’ll at least make you feel super nourished, warm, and happy after eating it.

What you need:

• 1.5 medium butternut squashes

• 3 cups grass-fed beef bone broth (sub vegetable or mushroom broth if plant-based)

• 1.5 cups yellow lentils

• 1x 15 oz can full fat coconut milk

• 2 tbsp ghee

• 1 strip kombu

• Curry powder

• Garam masala

• Ginger (fresh or powdered)

• Garlic (fresh or powdered)

• Salt

• Black pepper

• Garnish: pumpkin seeds, crispy chili oil, micro greens

How to make:

• Add the uncooked lentils, bone broth, and kombu strip to a pot and simmer for 1 hour

• Preheat oven to 400°F

• Chop up the butternut squash into cubes and coat evenly in ghee

• Roast in the oven for 15 minutes or until tender

• Once the lentils are fully cooked in the bone broth, remove from heat

• Add squash, lentils, broth, coconut milk, salt, pepper, and spices to a large food processor

• Puree for 60 seconds

• Pour into a large pot and warm over stovetop before serving

• Garnish and enjoy!