Butternut Squash, Lentil & Coconut Curry Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Squash

  Winter, butternut, frozen, cooked, boiled, with salt

  400g

• Carrots

  Canned, regular pack, drained solids

  1 cup, sliced or 146g

• Onions

  Canned, solids and liquids

  1 cup, chopped or diced or 224g

• Lentils

  Sprouted, raw

  1 cup or 77g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Seasoning

  Popcorn, Kettle Corn - Kernel Season's

  3 tsp or 12g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

Directions

1. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft.
2. Combine all of the ingredients excepting the coconut milk in a large crockpot.
3. Cook on low for 6-8 hours.
4. When the soup is ready, puree it with a hand blender until smooth.
5. Add in the coconut milk; mix until combined.
6. Serve with a swirl of coconut milk on top and enjoy!
7. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/butternut-squash-lentil-coconut-curry-soup/)

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