Soup is one of fall’s best comfort foods, and with the harvest of so many kinds of delicious squash – this recipe is always a favorite with its warmth and fall flavors. I used a hubbard squash for this batch, but any winter squash variety will work fine!
If buying your vegetable broth, opt for a low-salt option. Or, alternatively – make your own!
6 cups vegetable broth
12 cups skinned winter squash (i.e. hubbarb)
2 small white onion
4 clove garlic
¾ cup red lentils
1 tsp ground ginger
½ tsp chili powder
½ tsp cumin
1) Sautee onion and garlic in a bit of oil, then add squash. Stir for a minute or two.
2) Add the remaining ingredients and simmer for a couple hours until the squash is very soft.
3) Blend until smooth, adding in ½ cup coconut milk. Continue to blend until combined.