Organic Vegan Lentil Soup with Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)

4 cups water

1 cup green lentils1 tablespoon extra–virgin coconut oil

1/2 cup chopped sweet onion

3/4 cup chopped carrots

1 cup chopped carrots

1 cup arugula

1 cup coconut cream

1/2 cup pumpkin seeds

salt to taste

In the oven

1/2 butternut squash

1 tablespoon coconut oil

1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the coconut cream, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!