Easy to Make Seasonal Soup!

Ahh yeah. A creation has been made and it was tasty!

So, spring is coming, if you listen, all the happy birds will tell ya. That means that fresh veggies are just around the corner. Therefore, I have to gobble up my preserves, which surprisingly are doing quite well! My stores, consisting of some winter squash, onions, garlic, cayenne peppers, and lots of KIMCHI, are begging to be put into some delicious dishes.

Here’s what happened.
Canned Tomatoes from Ignatius Farm (YUM!) Started soaking 1 cup of lentils 30 minutes before the action started.

I emptied a 750ml jar of crushed tomatoes into a sauce pan.
Started it on 4.5 heat and let it warm up till bubbling (5 minutes)

In another saucepan, I added the lentils and covered them with approx. 1 inch of water. Set to boil. Once boiling, I put it down to simmer. Let it sit for 10 minutes, drained and added to tomato soup.

Chopped up 1 medium onion. Tossed it into the tomato soup.

Diced 1 large garlic clove. Yep, slid that in, too.

Next was my little butternut squash. This puppy stored in my basement for 4.5 months. Still great! I quartered it with a large knife, gutted it with a spoon, skinned it with a peeler, and then I chopped it up really thin and placed it in the soup pot. <– You may want to cut this one up at the beginning because it takes a while.

Almost all the ingredients were in now, the soup was simmering nicely at medium (5) heat. Smells were gooood! Next I added in 2Tbsp of coconut oil (any vegetable oil will do), 1Tbsp cumin, 1tsp dried basil, 1tsp sea salt, 1 tsp black pepper. Oh and one big, beautiful, red cayenne pepper! Give some flavour to this pot 🙂

Butternut Squash from IgnatiusCayenne pepper from Ignatius Farm

This is it! See it down there. It smelled so great and I couldn’t wait. I had to because my Mum was boiling some other squash, haha. But not long.
I spooned myself a bowl and filled up two 750ml mason jars for the rest of the week. Then I popped on a spoonful of organic yogurt and some nutritional yeast. I was pretty happy and will be for the next week.


Thanks for the wonderful food Ignatius Farm! Really looking forward to growing some more!

Ingredients (These are all flexible):

1 cup dried lentils
water to soak and rinse. water to cover by 1 inch to boil.

750ml crushed/chopped tomatoes
1 small butternut squash, sliced thinly
1 medium onion, chopped
1 large garlic clove, chopped
1 cayenne pepper, chopped

1 Tbsp cumin
1 tsp of each basil, black pepper, sea salt

optional toppings:
1 scoop organic plain yogurt
sprinkle o’ nutritional yeast


Begin heating up tomatoes in saucepan over medium (4.5) heat.
In another sauce pan bring soaked lentils and water to boil (10). Once boiling, reduce heat to simmer (3) for 10 minutes.
Chop up all ingredients and add to tomatoes. Add the herbs and spices, as well. Drain the lentils and add to the tomatoes and everything else.
Cook until squash is soft.
Serve warm with the optional toppings.

Enjoy 😀