BUTTERCUP SQUASH SOUP

Mmmm, one of the best parts about fall is that it also happens to be squash season! Of course we all associate this time of year with the classic pumpkin spice craze but let’s not forget about some of our other favourites from the squash family. Butternut, spaghetti, zucchini, acorn – they’re all a tasty treat to add to your plate! Nothing warms you up better on a chilly fall day quite like a hearty bowl of soup and being the season this buttercup squash will do just the trick.

You will need:

1 medium size buttercup squash

1L vegetable broth

1 cup water

2 carrots

½ cup uncooked split red lentils

1 tsp sea salt

1 tsp dried parsley

1 tsp turmeric

¼ tsp cumin

¼ tsp smoked paprika

1/8 tsp all spice

2 tbsp grapeseed oil

½ cooking onion

2 cloves of garlic

1) Pre heat the oven to 350 F.  Cut squash in half width wise and scoop out seeds. Brush oil on the inside of the squash and around the edges.  Lay squash inside down outside up on baking sheet and place in over for 30 mins or until squash is easily pierced with a fork. Once squash is cooked take out of oven and let cool.

2) While squash is cooling, chop carrots and boil with red lentils until cooked.  Strain lentils and carrots and put in blender.

3) Chop onion and mince garlic, let onions and garlic simmer in a frying pan with a tbsp of grapeseed oil.  When onions turn translucent take off stove and add pan contents to blender with lentils.

4) In same blender add half of the squash (3 cups) and half of the vegetable broth, blend until smooth and pour into large pot.

5) After emptying contents from blender to pot, add other half of squash (3 cups) and vegetable broth to blender.  Add all spices (sea salt, parsley, turmeric, cumin, smoked paprika, all spice) and water and blend until smooth.  Add blended mixture to the pot and stir contents together, simmer soup for a couple of minutes until it is heated all the way through.

6) Serve! Add leftovers to a sealed container and store in fridge for up to 3 days.

Cassie Tario

Cassie-Lee Tario (C.N.P) is a Holistic Nutritionist and the former owner of The HeartBeet Cafe. She loves to cook, create new recipes and share her health knowledge with everyone. To find out more info about her or how to contact her visit www.cassie-leetario.com

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