Butternut Squash & Lentil Soup


It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?

This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
IMG_2625Oh my goodness. Yum.

Butternut Squash & Lentil Soup

  • 1/2 of a large butternut squash, peeled and chopped into cubes
  • about 1 cup lentils
  • a little more than 1 cup water
  • 1/2 a red onion
  • 2 carrots, peeled and sliced
  • 1-2 celery stalks, sliced
  • 1/2 a beet, sliced
  • 1-2 tbsp oil or vegan butter
  • 2 tbsp minced garlic, or 1 tbsp garlic powder
  • 2-3 tbsp Thai red curry paste or powder, or to taste
  • about 1 inch ginger, chopped
  • 2 tbsp lime or lemon juice
  • 3 tbsp maple syrup, agave, or honey
  • 1 15-oz can coconut milk

To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.

In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able.  Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.

Mash the lentils a little to make a sort of thick paste.

Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!

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Caramel Swirl FroYo


This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible. IMG_1399 Continue Reading…

Pumpkin Pie Spice Pumpkin Seed Clusters


Yep, it’s pumpkin season. I’m pretty sure I’m a little late, aren’t I? Oh well, these little clusters take the cake! Pumpkin Pie Spice and pumpkin seeds, whaaa? These clusters are super easy to make, just takes ten minutes of your sweet time. You can make your own pumpkin pie spice (with the recipe below) or use a store-brought brand, both will work perfectly well. IMG_2075
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Almond Joys!


How many of you went Trick or Treating on Thursday (or just bought a whole bag of candy and ate it by yourself)? Me: Neither. No candy in the house… oh well. So I decided to make my own. Yesterday after seeing everyone eating candy I needed a fix.

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