Ingredients
- 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.
