Curried Squash Soup

with shredded coconut

A delicious curry flavored soup loaded with lentils and nuts.

265 calories per serving | 12g protein | 13g fat | 25g carbs | 10g fiber

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INGREDIENTS | Makes 2 servings

• 1 medium squash, 300g, chopped

• ¼ cup yellow moong dal/red lentils

• ¼ cup raw cashews/skinned almonds

• 1 tsp extra-virgin olive oil

• 1 tsp ginger, roughly chopped

• 1 tsp garlic, roughly chopped

• 1/2 tsp ground turmeric

• 1 tsp salt

• 1 green chili

• 1 tsp garam masala

• 2 tbsp dry shredded coconut, unsweetened

• 2 tbsp cilantro, chopped

DIRECTIONS

• Step 1 - Saute squash in olive oil for a few minutes until soft

• Step 2 - Add ginger, garlic and saute for 2 more minutes

• Step 3 - Add in all other ingredients along with 2 cups of water and mix well

• Step 4 - Pressure cook until done (Instant pot 15 mins, natural release)

• Step 5 - Blend until smooth.

  Garnish with coconut and cilantro and serve

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