This vibrant, flavorful butternut soup might just be the perfect fall lunch! It’s low in fat, high in fiber and protein, and ready in under an hour. What’s more, it’s packed full of immune-boosting vitamins and minerals to help fight off coughs and colds —what more could you want at this time of year as the days get shorter and colder?
Butternut Soup is Perfect for Fall
Butternut squash, which is native to South America, is in season right now and a great source of vitamin C, fiber, vitamin C, potassium, magnesium, and vitamin A—all of which can help to boost the immune system.
Ginger adds a delicious spicy warmth to this soup, which perfectly complements the heat of the chili. Cumin and coriander both bring a depth of flavor that makes this soup into a proper meal. As a bonus, they’re also known for their antioxidant properties. Red lentils are a cheap and easy source of vegan protein, making them a great pantry staple to keep in.
We’ve also added turmeric, a PurePower favorite for its anti-inflammatory, antioxidant, and immune-boosting properties, which is why it’s a key ingredient in our Reboot product. We love turmeric so much in fact that we created a whole new flavor of Daily Boost in its honor: Organic Lemon, Turmeric, and MCT Oil, which we’ve included in the recipe for an additional immunity and gut health boost.
1 large butternut squash
1 small onion
½ cup of red lentils, rinsed
1-2 tbsp olive oil
1 quart vegetable broth of your choice
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground paprika
½ tsp ground chili flakes, to taste
1 tsp ground cumin
1 tsp ground coriander
2 droppers of lemon Daily Boost
Salt and black pepper, to taste
Preheat the oven to 350F.
- Carefully split your butternut squash in half from top to bottom. Using a spoon, scoop out the seeds and save them. Peel the squash and chop the orange flesh into 1-inch chunks, then coat in oil and season lightly. Space the chunks of squash out well on a baking sheet and roast in the oven for 20-30 minutes, until they are soft and starting to brown at the edges.
- Rinse the squash seeds to remove the orange pulp and pat dry. Coat in a little olive oil and a pinch of salt, then spread on a baking sheet and cook in the oven for around 10 minutes, or until they start to pop. Be careful not to overcook the seeds as they burn easily. Set them aside once cooked.
- While the squash is in the oven, peel and dice the onion, and finely chop the carrot, then heat a little olive oil in a large pot with a lid— a Dutch oven is perfect. Fry the onion for 1-2 minutes over a medium heat until it is just starting to go translucent, then add the spices and turn the heat down to prevent them from burning. Cook for another few minutes until the spices start to smell amazing.
- Add the lentils and the chopped carrot to the pot and stir to combine, then pour over the broth and bring to the boil. Add the butternut squash to the pot once it is roasted, then turn down the heat, put the lid on, and simmer for 20-30 minutes until the lentils have softened and are starting to disintegrate. You may need to add more broth, so check on the soup from time to time as it simmers.
- Once the lentils and the vegetables have cooked, remove from the heat and allow to cool slightly, add Daily Boost, then liquidize the soup with a hand blender or food processor until it is smooth and rich.
- Serve with fresh crusty bread, a squeeze of lemon, and a drizzle of olive oil or your favorite dairy-free yogurt. Top with the roasted seeds and enjoy!