There is nothing like Butternut soup to warm your belly on a cold autumn day. It is just so comforting and simply delicious. Butternut soup can often have dairy and can have a fairly high glycemic load.
So, I’ve adapted my favourite butternut soup recipe to make it PCOS friendly – enjoy!
Butternut and Lentil Soup
Serves: 5-6
Ingredients:
- 1 x medium Onion (Chopped)
- 2 x cloves Garlic (Minced)
- 2 x cups Butternut (Peeled and Diced)
- 1 x cup Carrot (Peeled and Sliced)
- 6 x cups Vegetable stock
- Sprinkle Mixed Herbs
- 1 x tablespoon Olive Oil
- 1 cup Red Lentils (Rinsed thoroughly)
Method:
- Prepare the butternut, carrot and onion by peeling and chopping them.
- Gently heat the olive oil and cook carrots, onions and garlic until onions are soft.
- Add 4 cups of vegetable stock, butternut, lentils, mixed herbs and cayenne chilli pepper.
- Simmer for 30-45 minutes until butternut is soft.
- Blend the soup until it’s smooth.
- Add more stock until you reach the desired consistency. Keep blending to ensure that the soup is well mixed and blended.
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4 Responses
What do you use for “mixed herbs”?
I don’t see the recipe?
I loved this soup! Two hours after eating it and I am still FULL! Can’t wait to eat the left overs for lunch tomorrow : )
Just curious-what makes this so high in sodium? I make my own stock and it has no sodium.