Creamy Winter Squash Soup
Creamy Winter Squash Soup
Perfect Warming Soup For The Fall & Winter Months
Ingredients
- 2 Tbsp Coconut Oil
- 1/2 Medium Sweet Yellow Onion - Diced
- 4 Cloves Garlic - Diced
- 4 Cups Carrots, Acorn Squash, Butternut Squash - Cubbed (Sub Squash of Choice)
- 32 oz Low Sodium Vegetable Broth
- 1/2 Cup Red Lentils
- 10 Fresh Sage Leaves - Minced
- 1 Tsp Dried Thyme
- 1 Tbsp Maple Syrup (optional)
- Sea Salt & Pepper To Taste
- 1/4 Cup Pumpkin Seeds - Roasted or Raw
Instructions
- Heat a large pot over medium heat. Once hot, add coconut oil, onion, and garlic. Saute for 2-3 minutes.Add chopped squash and carrots. Saute for 5 Minutes until soften. Add Salt and Pepper. Add vegetable broth and herbs. Bring to a boil and then add lentils.Reduce heat to low and cook uncovered for 20-30 minutes, or until vegetables are tender. Adjust seasonings as needed.Top with Pumpkin Seeds. Enjoy!
