Curried Butternut Soup
(serves 4)
2 tbsp coconut oil
2 celery stalks
1 onion
600g butternut squash
200g cauliflower florets
100g red lentils
2 tsp curry powder
600-700ml water
- In a large stock pot, melt and heat the coconut oil and sauté the onion and celery for 5 minutes until softened.
- Add the diced squash, cauliflower, lentils, and curry powder, and cook for a further minute.
- Pour in 600ml of the water, bring this to a boil, then turn the heat down and cover and simmer for 30 minutes.
- Blend until smooth, adding a little water if necessary to desired consistency.
