Butternut Squash Curry Soup

What you need: Red lentils Butternut squash Avocado oil Yellow onion Garlic Curry powder Ground cumin Bay leaf Coconut milk Cilantro Parsley Toasted pumpkin seeds

Soak the lentils while you cook everything else. When ready, cook the lentils for 5-10 minutes.

Cook onion with avocado oil in a large pot for 5 minutes. Add garlic, curry powder, cumin, and butternut squash.

Add water and simmer the soup for 15 minutes. Add coconut milk, cilantro, parsley, and 1/2 of the cooked red lentils. Blend with an immersion blender.

Stir in the rest of the lentils and serve with toasted pumpkin seeds, more herbs, and chili flakes.

Find the full recipe with measurements and tips via the link below!