This soup is rich in beta-carotene, plant protein, and anti-inflammatory spices that is perfect for gut health and immunity during the cooler months.

Serves: 4
Prep time: 15 min
Cook time: 35–40 min

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 teaspoon turmeric

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 cup red lentils (rinsed)

• 4 cups vegetable broth

• 1 cup coconut milk

• Salt + pepper to taste

• Optional toppings: toasted pumpkin seeds, drizzle of olive oil, chili flakes, fresh herbs

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.

2. In a large pot, heat a bit of olive oil. Add onion and cook 3–4 minutes. Stir in garlic, turmeric, paprika, and cumin until fragrant.

3. Add roasted squash, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft.

4. Stir in coconut milk and blend until creamy (immersion blender works great). Adjust seasoning to taste.

5. Ladle into bowls, top with pumpkin seeds, olive oil drizzle, and chili flakes. Enjoy!