Prep Time: 5 Minutes Cook Time: 35 Minutes Total Time : 40 Minutes Serves: 4-6
INGREDIENTS
5 cups butternut squash, cleaned and cubed
1 honey crisp apple
2 carrots, peeled and chopped
1 sweet onion, chopped
1/2 cup dried split red lentils, washed
1 tbsp agave
1 tsp ground mustard seed powder
1/4 tsp ground ginger
1 tsp red chili flakes
1/2 tsp cinnamon
1/4 - 1/2 cup sparkling apple cider
3-4 cups veggie broth
1 tsp coconut oil
1/2 cup canned full fat coconut milk
drizzle of coconut milk for garnish
salt and pepper to taste
DIRECTIONS
1. Cut butternut squash in half, scoop out seeds, and chop into cubes.
2 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.
3. Add the butternut squash and carrots and cook for 15 minutes, stirring occasionally.
4. Add the agave, veggie broth, sparkling cider, coconut milk, lentils, and all the spices. Bring to a boil, then let simmer on low heat for 15 minutes.
5. Blend everything with an immersion blender until you reach your wanted consistency You can also use a blender or food processor.
7. Add salt and pepper to taste. Serve warm with an optional drizzle of coconut milk for garnish and enjoy!
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