INGREDIENTS (MAKES 4-6 SERVINGS)
- 1 medium onion (diced)
- 1 clove garlic (finely chopped)
- 1 tbspn coconut oil
- 1 butternut squash (large)
- 1-1 ½ cups red lentils
- 2 tspn dried sage
- Chilli powder (to taste)
- 6 cups vegetable broth (or chicken broth if preferred)
- Sea salt or Himalayan salt (to taste)
- Black pepper (to taste)
- 1 tbspn natural yoghurt
Heat the coconut oil in a pan on a medium heat, then add the garlic and onions, and cook until soft. Add the sage, chilli powder, and diced squash, and cook for a few minutes, stirring a couple of times. Then add the lentils and broth, and season with the salt and pepper. Bring to the boil, then reduce the heat, cover, and simmer until the squash and lentils are nice and soft (about half an hour). Allow to cool slightly and blend to form a soup consistency. Finish with a dollop of natural yoghurt to taste.