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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Green Shirt Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tory Keks

Category:
Category:

Ingredients:  
Ingredients:  

  • 1 butternut squash, peeled and diced (or a bag of frozen)

  • 1 chopped onion

  • 1 Tablespoon minced fresh ginger

  • 2 minced garlic cloves

  • 4 cups chicken broth

  • Salt and pepper to taste

  • 1 teaspoon Turmeric

  • 1/2 teaspoon cayenne pepper

  • 1/3 cup red lentils

  • 2 Tablespoons olive or avocado oil


Directions:
Directions:
DIRECTIONS

  • Heat oil in large pot. Sauté onion, garlic, ginger over low heat until soft and fragrant. Add turmeric and cayenne and stir until combined.

  • Add squash, lentils and broth.

  • Increase heat to medium-high. Let come to a boil then reduce heat to low and simmer for 30 minutes until squash is soft.

  • Use immersion blender to puree soup in the pot. Adjust seasonings.


  • Enjoy!

    Number Of Servings:
    Number Of Servings:
    4
    Preparation Time:
    Preparation Time:
    40 min
    Personal Notes:
    Personal Notes:

    • This soup is full of healthy antioxidants. Ginger, garlic and turmeric are known to reduce inflammation.

    • This freezes well

    • This is my own recipe. I’ve made it countless times and everyone loves it.


     

     

     

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