Red Lentil and Acorn Squash Soup

Adapted from The Canary Files

INGREDIENTS:

• 1 tablespoon coconut oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 2 carrots, diced
• 2 small acorn squash, peeled and diced (about 5 cups)
• 1 hot pepper, diced
• 2 cups red lentils, rinsed
• 8 cups water
• 2 vegetable bouillon cubes
• 3 tablespoons nutritional yeast

METHOD:

• Heat coconut oil in soup pot; add onion and saute until just transluscent
• Add garlic and paprika, saute for 2 minutes until aromatic
• Add carrots, squash and hot pepper; saute to incorporate all ingredients
• Add lentils, water and bouillon cubes
• Bring boil then reduce heat to low and simmer 45 minutes or until vegetables are tender
• Stir in nutritional yeast and season with salt