Easy Squash soup recipe

With 5 SUPERFOODS to Make you Feel SUPERGOOD

Ingredients:

• 1 tbsp. coconut oil (antiviral + antimicrobial + protects against heart disease)
• 2-4 cups of butternut or pumpkin squash (vit A = beta-carotene = eye and skin health + AO + B3 = niacin = brain function + fiber)
• 1-2 medium onions (vit C = antioxidant [AO], collagen + chromium = blood sugar management)
• 1” fresh turmeric** or 1/2 tsp. ground (powerful anti-inflammatory + AO)
• 3-4 cups filtered water
• 1/2 cup lentils (soak overnight) (protein + cholesterol-lowering fiber)
• 1/3 tsp. allspice (AO + good for digestion + prevents gas build-up)
• 1 can coconut milk
• Salt to taste

Directions:

Over medium heat, melt coconut oil and sauté onions for 1 min. Add spices and sauté 1 min. Then add squash and sauté 1 min. Add water, bring to a boil. Simmer over low-medium heat for 20 min. Add washed lentils and simmer 15-20 min; add coconut milk and salt to taste. Blend with hand blender. Serving size 4-6

**Interesting info: Studies show turmeric not only helps lower cholesterol, but also prevents the oxidation of cholesterol, which is what damages blood cells. Studies also show curcumin slows the progression of Alzheimer’s.

Want some vegan cheddar cheese with your soup?