Butternut Squash and Red Lentil Soup Recipe - Forks Over Knives

Ingredients

• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 2 cups fresh or frozen mirepoix (10 to 12 oz.)
• ½ teaspoon sea salt
• 4 cups low-sodium vegetable broth
• 3 cups 1-inch pieces peeled butternut squash (1 lb.)
• 1 small celeriac or 2 medium parsnips, peeled and cut into ½-inch pieces (about 2 cups)
• 1 cup dried red or yellow lentils, rinsed and drained
• 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed
• ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• Freshly ground black pepper, to taste
• Lemon wedges (optional)