This buttercup squash soup is my new favorite healthy dinner recipes. Serve it over some rice or pasta for a quick and easy meal.
Buttercup Squash Soup
Serves 4 to 6
Ingredients:
2 garlic cloves
2 carrots
2 stalks celery
1 bunch kale
4 cups buttercup squash, diced
1 cup mung beans or lentils
2 tablespoons olive oil
1 teaspoon sea salt
8 cups vegetable broth
1 teaspoon dried dill
White pepper to taste
Instructions
Prep the vegetables: Finely chop the garlic. Peel and slice the carrots into rounds. Slice the celery. Remove the kale stems and either tear up or chop the leaves into bite-size pieces.
Cut the buttercup squash: Slice the squash in half. Remove the seeds using a large spoon. Use your knife to carefully remove the ends and the skin. Slice the squash into ¼-inch or ½-inch slices, then cut them into small cubes.
Prepare the mung beans or lentils: Sort through the mung beans to check for stones. Place the mung beans in a strainer and rinse them.
Heat a large soup pot over medium heat. Add the olive oil. Add the carrots, celery and garlic. Add a pinch of the sea salt. Cook and stir for a few minutes, or until softened.
Add the squash, vegetable broth, mung beans, vegetable broth, dill and white pepper. Bring to a boil over medium high heat. Reduce the heat to simmer on low for 25 minutes, or until the mung beans are soft.
Add the chopped kale and remaining sea salt. Cook for 5 more minutes. Adjust the seasoning to taste. Serve hot.
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