An all-time favorite year round but especially in the cooler months of the year, this is a soothing and nourishing soup to warm you internally and especially your soul. The orange color is testament to the powerful antioxidant and phytonutrient content of this true food dish.
- • 1 medium-sized butternut squash, peeled & cuber after roasting
- • 1 sweet potato or yam, peeled & cubed before roasting
- • 1 large carrot, cubed
- 2 leeks, sliced
- 4 celery stalks, sliced
- • 2 medium-sized onions, chopped
- • 2-3 cloves of garlic, chopped
- • ¾ cup of red lentils, rinsed and drained. No need to soak or pre-cook.
- • Liquid: either home-made stock, or organic low sodium ready-made broth (e.g. Pacific brand) or dissolve 2 organic vegetable stock cubes (e.g. Rapunzel brand) in 4-5 cups of hot water.
- • Spices to taste: celtic sea salt, black pepper, turmeric, cumin, garam masala, pinch of cayenne pepper (if you want your kids to eat this soup, be very careful here, cayenne is very potent)
- The delicious key here is to roast the squash and yams first! Cut off the stem of your squash, then half it with a sharp knife and some elbow grease, remove seeds & pulp, place cut-side down on a baking sheet lined with parchment paper, add the cubed yams and roast at 400 deg F for 30 min, remove the yams and continue roasting the squash for another 15-30 minutes. A knife should easily slide in when done. Scoop out the flesh and put aside.
- In a large pot, sweat the onion on medium-low heat in a little olive oil or coconut oil for about 6-10 minutes, add chopped garlic for another minute, then add the other veggies, stirring for about 2-3 minutes, add the lentils, stir another 2-3 minutes, add the liquid (stock or broth) until all ingredients are covered and there is enough room for liquid to boil off.
- Simmer until vegetables are just tender, about 10 minutes, add the roasted squash and all the spices to taste.
- Let cook for another 10 minutes.
- When done and cooled, puree in a blender or food processor.
• 1 cup raw cashews
• 1 cup water
• 1 tsp freshly squeezed lemon or orange juice
• ¼ tsp sea salt
• pinch of freshly grated nutmeg
I throw it all into my blender, it takes a few minutes until a delicate smooth texture develops. It is really yummy! As you would with regular cream, just swirl a dollop into your soup, and enjoy!