This soup recipe is fabulous; it's from "La Dolce Vegan", which has tons of yummy vegan recipes!
1 small onion, chopped 1 T olive oil 2 inches fresh ginger, grated 2 cups butternut squash, cubed 2 cups vegetable stock 1 14 oz can diced tomatoes 1/2 cup red lentils (uncooked) 1/2 t salt 1/2 t ground black pepper
In a medium soup pot on medium heat, saute the onion in oil until translucent. Add the ginger and squash and saute for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until squash is cooked. With a hand blender or food processor, blend half or all (I prefer all) of the soup until smooth (be careful when blending hot liquids). Return to pot, reheat, and serve. Also doubles and freezes well.
Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)