Nourishing Butternut Squash Soup

INGREDIENTS

• 2 cups diced butternut squash
• 1 cup raw red lentils, soaked overnight
• 1 cup diced golden beetroot
• 1 cup diced carrot
• 1/2 cup Unsweetened Lavva Plant Milk
• Salt to taste
• Pumpkin seeds and olive oil (optional)

INSTRUCTIONS

1. Boil the veggies and lentils on medium heat, in a pot filled with water just enough to cover them.
2. Once carrots turn very soft (poke with a fork to test, should be ~20mins), turn off the heat, add in salt and milk, and blend with a hand blender.
3. Serve hot and top with pumpkin seeds and olive oil.