Red Lentil Soup

 Ingredients

2 ½ cups butternut squash, peeled and diced

½ cup red lentils, rinsed well

¼ cup almond or cashew milk, or use cream if not making it vegan

salt and black pepper, to taste

 

Preparations

• In a large saucepan, put 2 ½ cups butternut squash and ½ cup red lentils to boil in 2-3 cups salted cold water.
• When the squash is very tender and the lentils are mostly exploded, turn off the heat.
• Blend the whole thing until very creamy. I use an immersion blender and do it directly in the pot on the counter (not over the stove).
• Add salt and black pepper to taste if you want.
• Add ¼ cup almond or cashew milk and mix it in before serving, or drizzle it over.
• Refrigerate leftovers.

Notes

Liquid: depending on how you like your soup (thicker or thinner) is the amount of water you'll need. I recommend you start with 2 cups and then add more at the end if you see it is consuming too fast before the squash is done.  Milk: you can use any nut milk, but I find almond is the best and second comes cashew. Alternatively, use cream (whipping or double, directly from the fridge) if not making it vegan. 

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs