Inflammation can not only leave you feeling in pain, it can also be a contributor to other issues down the line. Adding healthy foods like turmeric, fresh vegetables, ginger, and lentils into your diet will point you in a positive direction, with healthier outcomes. You’ll find all of these goodies and more in our Anti-Inflammatory Butternut Squash and Lentil Soup, which is designed to improve your wellness game!
Anti-Inflammatory Butternut Squash and Lentil Soup Recipe
INGREDIENTS
1 large butternut squash
1 thumb sized piece of fresh turmeric from
2 cloves garlic
1 thumb size piece of fresh ginger
1 large onion
2 quarts vegetable stock, homemade or store bought
1 medium sized carrot
1 can coconut milk
Salt and pepper to taste
1 cup dried red lentils
Fresh thyme for garnish
INSTRUCTIONS
- Peel, seed and dice butternut squash.
- Peel turmeric and ginger and cut into 1 inch pieces. Dice onion and carrot. No need to cut anything too small, everything is getting blended up.
- In a large soup pot, add all your prepared vegetables and cover with vegetable stock. Simmer for 1-2 hours or until all of the vegetables are completely tender.
- Using a stick blender, pulse together the soup until it is completely smooth.
- Add dried lentils and simmer for about half an hour, or until the lentils are completely tender.
- Stir in 1 can coconut milk.
- Season with salt and pepper to taste.
- Garnish with cracked pepper and fresh thyme leaves.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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