Butternut Lentil Soup

Winter squash is in season, but its medicinal qualities may be overlooked. They are sweet & satisfying, while also being light & drying - the perfect food to help reduce lingering inflammation and nourish the body during Fall.

Lentils & spinach add some bulk to the soup. They’re also quite drying which also helps reduce excess fluids. The oiliness of cashews balances this effect.

Fresh ginger & Hingvastak Churna are added to balance the light, dry, and cold nature of butternut and lentils. These warm spices help digestion and expel gas.

Serves 4

1tbsp ghee or oil

1 medium yellow onion

3 garlic cloves, diced

1tbsp fresh ginger, grated

1tsp Hingvastak Churna (sub cumin powder)

1 butternut squash (about 6c), diced

1c red lentil, rinsed

4c stock or chicken bone broth

1 1/2c water

1/2c cashews + 1/2c water

Salt & Pepper to taste

Lemon juice

Heat oil over medium heat. Add onion, stirring occasionally. When they soften, add spices, stirring until fragrant. Add squash, lentils, stock and water. Bring to a boil, reduce heat. Cook covered for 20 minutes. While cooking blend cashews with water. After the soup is cooked, blend 3/4 of it, leaving 1/4 chunky. Then add cashew cream, salt and pepper to taste. To serve add a handful of spinach to bowls, then soup, and a squeeze of lemon. Enjoy this delightfully bright, yet hearty soup!