Autumn’s Here: Butternut Squash Soup

Serves 4 – 410 Calories Per Serving – 15g fat/52g carbs/17g protein

Ingredients

• 1 T Olive Oil
• 1 Butternut Squash
• 1 Sweet Onion
• 1 Tsp Garlic powder
• 1 Tsp Ginger
• 1/2 Tsp Red Pepper Flakes
• 1/2 Tsp Pepper
• 4 Cups Vegetable Stock
• 1 Cup Red Lentils
• 1/2 Cup Sunflower Seeds
• 1 Cup Almond Yogurt
• Sea Salt as Needed

Instructions

• Dice butternut squash and onion and add to a large pot with olive oil and seasonings, cooking over medium heat until tender
• Add in vegetable stock and lentils and let cook for 15 minutes
• Use an immersion blender to mix and top with yogurt and sunflower seeds