it’s definitely starting to feel like winter is on its way and that means more soup! my creamy coconut + butternut squash soup is vegan + gluten free, so delicious, quick + easy to make and comes together in less than 30 minutes. it also has a secret serving of red lentils so it’s high in protein. don’t skip the fresh croutons + truffle oil drizzle. it really levels up this already amazing soup. also, if anyone knows how to cut a butternut squash in an easy + elegant way, please show me!

makes 4 – 6 servings

what you need

• 1 small red onion
• 3-4 celery stalks
• 1 large garlic clove
• 1 large red apple
• 1 butternut squash
• 1/2 cup coconut cream
• 1 cup red lentils, washed + rinsed
• 2 tbsp extra virgin olive oil
• sea salt, pepper + chili flakes to taste
• 6-8 cups water

garnish

• croutons, fresh herbs, truffle or olive oil

what you do

• in a large pot, heat olive oil over low heat. add in roughly chopped onions, celery, garlic, apple + butternut squash. saute 5-7 minutes until onion is transparent.
• add lentils, sea salt, pepper, chili flakes and water to the pot and bring soup to a boil. add closer to 6 cups for a thicker soup.
• bring to a boil then simmer for 20-25 minutes until butternut squash is fork tender.
• let soup cool, then using an immersion blender (or blender) mix until smooth or to desired consistency. gently fold in coconut cream.
• ladle in soup bowls, garnish with croutons, cracked sea salt, pepper, chili flakes, herbs + oil of choice.
• enjoy!