Sweet, salty, tangy, warm, and hearty; this is the ultimate fall soup recipe. And the best part is that the oven does most the work!
Make my fav Fall soup:
In a large roasting tray, roast at 350F for 30 - 45 mins until soft and caramelized:
1 medium-large butternut squash chopped
(I leave the skin on - less work, more nutritious)
1 large fennel bulb chopped
2 apples chopped
2 cloves garlic roughly squashed
Bunch of thyme
All drizzled in olive oil and seasoned with salt and pepper.
In the mean time, cook 1 cup of thoroughly rinsed red lentils in 3 cups of water in a large pot with a bay leaf until soft.
Once the roast veggies are done, add to pot with lentils, along with a can of coconut milk. You may want to add a little more water at this point too.
Combine and bring to heat, remove bay leaves and any large thyme sprigs, then blend with an immersion blender until smooth, adding more water according to preference.
Add juice of half a lemon, season to taste, and serve topped with some reserved coconut cream/yoghurt, and a sprinkle of toasted sunflower seeds.
If you find that lentils, or any other ingredients in this recipe cause you digestive distress, fatigue, skin issues , and more, they may be inflammatory triggers unique to you.
This is where the Food Inflammation Test can be so helpful. Even “healthy” foods like certain fruits and veggies show up as inflammatory foods for some of my clients.