Creamy Curried Butternut Squash Lentil Soup

This colorful soup is jam packed with flavor and nutrition, easy to prepare, and has become my go-to recipe for the season. Protein from the red lentils and tons of vitamins and fiber from the squash give your body a boost, and it freezes well to boot. Cook it up on the stove top or in a slow cooker (low heat-4 hours), and enjoy it with some bread, crackers, or rice. Enjoy!

Ingredients

• 2 lb butternut squash, peeled, de-seeded, and cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, chopped
• 1" piece of ginger, peeled and chopped
• 1 cup red lentils
• 4 cups vegetable broth (about 1 carton)
• 1/4 tsp red pepper flakes, or more to taste
• 1 Tbsp cumin seed, whole
• 1 Tbsp brown mustard seeds
• 1 can coconut milk
• 1 tsp salt, or more to taste
• 1/4 cup cilantro, chopped (optional)
• 1 Tbsp medium-high heat oil
• (optional: add 1 tsp turmeric and 1/2 tsp black pepper, for extra anti-inflammatory benefits)

Method