Hey there – it’s me, Grace. Remember me?
Yeah, I know. It’s been awhile.
But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.
Is it just me or is everyone seemingly getting sick a few weeks too early this year?
No one likes being sick. But nearly everyone likes butternut squash soup.
And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)
I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.
Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.
I’m telling you, it’s a winner all around.
Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!
- 1 Tbsp. coconut oil, plus more to finish
- 1 onion, diced
- 3 cloves garlic, diced
- 1-inch ginger, minced (use a little less if you have a low spice tolerance)
- 1 butternut squash, peeled and cubed
- 3/4 Tbsp. Turmeric
- 1/2 Tbsp. cinnamon
- 4 cups water
- 1 apple, chopped
- 1 cup kale, chopped
- 1 cup dried lentils + 2 cups water
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh sage
- Salt and pepper
- Heat 1 Tbsp. coconut oil in a large pot over medium-high. Add onion and saute for two minutes. Stir in garlic and ginger and continue to saute until onion is translucent.
- Add squash, turmeric, cinnamon and a nice pinch of salt. Saute for two minutes, or until spices are fragrant. Then add 4 cups of water, cover and bring to a simmer.
- Let soup cook for 15 minutes, then stir in apple. Continue to cook another 15-20 minutes, or until squash is tender.
- Once squash is tender, remove from heat, uncover and let cool for a bit before transferring to a blender.
- Meanwhile, add lentils and water to a medium-sized pot. Cover, and bring to a boil. Reduce heat to a low simmer, add thyme, sage and a big pinch of salt, to season. Keep covered and simmer for 15-20 minutes, or until lentils are tender.
- Once soup has cooled a bit, place in blender and puree until smooth. Adjust salt, as needed.
- Return soup to pan, add kale and return to a simmer. Cook 15 minutes, or until kale is tender.
- Pour soup into three large bowls. Swirl with a drizzle of coconut oil (1/2 - 1 tsp.). Divide the cooked lentils between four bowls, placing a large scoop in each. Serve!