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Butternut Squash, Carrot and Kale Soup
1 onion, chopped
2 cloves garlic, minced
1 Tbsp freshly grated ginger
½ Butternut Squash
5 medium carrots
8 leafs kale, stemmed and chopped
½ can coconut milk
½ cup red lentils
4 -6 cups chicken or vegetable broth (depending on how thick you want it)
1 tsp salt (if there is salt in the broth omit the salt)
Sauté onions, 8 minutes until cooked. Add garlic, ginger, squash and carrots, cook for several minutes. Add coconut milk, salt, lentils and broth, bring to a boil and cook until the lentils and vegetables are cooked, about 25 minutes. Add chopped kale and turn off stove. Blend in batches and serve.
Roasted Butternut Squash Red Lentil Coconut Curry
A family favourite that is quick to make and quick to clean up!
- 1 butternut squash, halved and roasted in the oven until soft (approximately 30 minutes)
- 1 medium onion chopped
- 1 tablespoon fresh ginger
- 2 cloves of chopped garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon curry
- 1 1/2 cups red lentils
- 1 can coconut milk
- 2-3 cups water
While the squash is roasting, fry the onions, garlic and ginger until onions are translucent. Add spices and salt with small amounts of water to prevent sticking. Add red lentils, coconut milk and water. Bring to a boil and then let simmer for 20-30 minutes until the lentils are cooked.
Add the roasted squash, minus the skin. Mash with a potato masher or blend with a hand blender.
Top with cilantro and enjoy!
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