Meet one of my favorite protein-packed, fiber-filled, gut-supportive recipes.
This recipe is my take on this Vegan Butternut Squash Lentil Soup from Deryn, but with extra protein.
This Kashmir Garam Masala northern Indian curry blend is so yummy and definitely makes the difference in this recipe!
Check out the recipe details in this video ↓
Ingredients
- 1.5 lb ground turkey, cooked
- avocado oil
- 1 yellow onion
- 4 cloves garlic, minced
- 1 cup celery, chopped
- 1 tbsp curry powder
- 1 tsp cumin
- 1 cup red lentils, uncooked
- 1 cup full fat coconut milk
- 3 cups butternut squash, cubed
- 2 14.5 oz cans of diced tomatoes
- 4 cups chicken bone broth
- sea salt
- black pepper
Instructions
- Cook the ground turkey in a little avocado oil with salt and pepper.
- Chop butternut squash, onions & celery. Mince garlic.
- Add a little avocado oil to a large pot and cook onion & garlic.
- Add celery, curry powder, & cumin. Stir and cook for a few minutes.
- Add the rest of the ingredients besides turkey and bring to a simmer.
- Simmer uncovered until squash and lentils are tender, about 20 minutes.
- Place immersion blender in pot and blend until you reach the consitency you desire. (We like to leave it somewhat chunky.)
- Mix in turkey.
- Serve warm. Salt and pepper to taste.
- Keeps for a week in the fridge or 3 months in the freezer.
Did you make this recipe?Mention @mollie.mason to be featured!
Hope you enjoy!
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VERY yummy and hearty. What a treat for a chilly Fall day!!