http://blueberryboost.com/2015/10/01/soup-season/ What you will need: For the soup:
- 1dl green lentils (measure uncooked)
- 2 1/2dl water
- 1/2 medium butternut squash
- 1 small red onion
- 1/2 garlic clove
- 1tbsp sesame oil
- 1/2tsp turmeric
- 1-2tsp minced ginger (I use Ginger People)
- Himalayan salt
- a large handful of fresh spinach
- sesame oil
- Himalayan salt
- pinch of cayenne
- 1/2 small avocado
- sesame seeds
- tahini
- whatever else you’d love to add
- Chop the red onion and crush the garlic, then sauté in a casserole with sesame oil until soft. Add the turmeric and ginger + salt to taste, keep frying.
- Rinse the lentils and add to the casserole together with approximately 2,5dl water. Reduce the heat and keep cooking.
- Peel, deseed and cube the butternut squash. Steam or otherwise pre-cook it until soft and vibrant. I use a Lékue steam case for 3,5 minutes.
- Once the lentils are ready, add the butternut squash to the casserole and check that there is enough liquid to just cover the veggies. Purée the soup with a hand blender until smooth.
- Sauté the spinach quickly on a pan with a splash of sesame oil, some Himalayan salt and a pinch of cayenne pepper. Slice the avocado.
- Pour the puréed soup into a bowl, check the taste and add salt/ spices if needed. Top with sautéed spinach, avocado slices, sesame seeds and a drizzle of tahini. Yum.